Ingredients
2 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t paprika
2 c water
2 t salt
15-oz can chickpeas, drained and rinsed
3 large plum tomatoes, seeded and coarsely chopped (I used canned)
2 roasted red or yellow peppers, coarsely chopped
1/2 c chopped peeled carrots
6 canned artichoke hearts, quartered
1 c frozen peas
large handful fresh cilantro, chopped
1/4 t crushed saffron threads
1/4 t cayenne pepper
2 c cooked grains (I used whole wheat rice pilaf)
Preparation
In a large pot, heat olive oil, over medium-high heat. Add onion and garlic, and sauté, 5-7 minutes, until onions begin to brown. Stir in paprika. Add water, salt, chickpeas, tomatoes, peppers, carrots, artichoke and peas. Bring to a boil and reduce heat to medium-low. Cook 8-10 minutes, until a bit of liquid evaporates (you want some juices, but not like soup). Stir in cilantro, saffron and cayenne, and cook 2 minutes. Season to taste with salt and pepper. Serve over cooked grains.
