SAFFRON CHICK PEA STEW

SAFFRON CHICK PEA STEW

I’m in the soup and sandwich frame of mind today.
Our ‘almost’ above 0 °C (32 ° F) temp
starts my wheels turning for a boat picnic…
Something quick and easy…
something portable…
Here is part one of my soup/sandwich duo.
Warming but not too heavy,
buttery and smooth
super easy to make,
and
transports well in a thermos
if that’s the direction you want to head.
SAFFRON CHICK PEA STEW
4 cups cooked chick peas (* see note below), about 2 15oz cans drained.
1 cup finely chopped onion
3 garlic cloves, slivered
2 or 3 swirls around the pan with olive oil
4 cups broth (vegetable of chicken)
2 pinches of saffron
4 egg yolks
1 cup plain Greek yogurt
sweet paprika
cilantro or parsley
Saute onion in oil until transparent.
Add slivers of garlic and continute to cook gently until fragrant.
Add in chick peas and broth and heat to simmer point.
Whisk together saffron and egg yolks in a small bowl.
Stir in yogurt.
Gradually whisk a ladleful of broth into egg mixture,
then stir all back into stew.
Keeping just below the simmer point cook stew until
it becomes creamy and very slightly thickened,
about 5 minutes.
Ladle into bowls,
garnish with a sprinkle of paprika and chopped parsley.
Recipe inspired by Heidi Swanson’s Super Natural Every Day
GALLEY KAT NOTES
* For the sake of economy, cook dried chick peas in a pressure cooker.
They store well, take only 45 minutes to cook (in my little cooker anyway)
and you can make the quantity that suits your needs.
Because I know what went into the liquid (water and spices) they were cooked in,
I suggest reserving that for adding to your recipes.
I usually double what I need to have leftovers.
They are so versatile, that with a small change of seasoning and ingredients
chick peas can be tranformed to satisfy any palate.
Here are links to some more of my easy onboard faves:
and
Captain and I have a road trip coming up soon
and I’m thinking about one more chick pea creation
for our ‘getting-there-car-picnic’ .
Check back with me later….

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