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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



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