alive logo

Saffron Stewed Chickpea Tagine with Olives


    Being one of the world’s most expensive spices, saffron is an indulgence. However, a little bit goes a long way, as this tagine’s judicious application of the spice will show you.


    2 Tbsp (30 mL) extra-virgin olive oil 
    1 red bell pepper, seeds removed, cut into 1/2 in (1.25 cm) cubes 
    1 onion, halved and thinly sliced 
    2 garlic cloves, minced 
    1 - 28 oz (796 mL) can diced tomatoes
    2 cups (500 mL) dried chickpeas, boiled and drained
    1/3 cup (80 mL) orange juice 
    1/4 tsp (1 mL) saffron threads

    1/2 cup (125 mL) green manzanilla or black Kalamata olives, pitted and halved

    In large pot, heat oil over medium heat. Add bell pepper, onion, and garlic. Sauté for 10 minutes, until vegetables are softened. Stir in tomatoes, chickpeas, orange juice, and saffron. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Stir in olives, cover, and simmer for an additional 10 minutes. Serve hot.

    Serves 4.

    Each serving contains: 283 calories; 10 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 39 g total carbohydrates (13 g sugars, 7 g fibre); 439 mg sodium

    source: "Trace the Spice Route", alive #391, May 2015


    Saffron Stewed Chickpea Tagine with Olives




    SEE MORE »
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.