Most dishes starring chickpeas that I make are very simple to make. This one is no exception. There are many reasons to try this dish, which I would perhaps classify as a vegan goulash. The first one is the fact that aromatic saffron chickpea with hazelnuts is packed with flavors – yet, it’s very refreshing and easy on the stomach.
Another reason is health; with chickpeas high in protein, tomatoes rich in vitamins and saffron as a source of antioxidants, you can serve this dish to the entire family. Which brings me to the third reason – if your loved ones think chickpeas are tasteless, cook this dish to prove them wrong!
If you’re wondering how to use chickpeas – check out this blog post with ideas and inspirations.
Even though is possible, I don’t improvise with this recipe. Aromatic chickpea with saffron is inspired by spicy and pungent food from the south of Spain. All the flavors from this dish are complimentary and none is dominant. There is the slight acidity of the tomato, nutty taste of the hazelnuts, and a bit of floral and sweet aroma of the saffron. If you don’t have the saffron, simply skip it. You can enrich the meal with garlic, herbs, and/оr more intense, Arabic spices.
This exotic chickpea with saffron will amaze you with the flavors as much as it will with the preparation simplicity.
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Aromatic saffron chickpea with hazelnuts (vegan)
Course: MainDifficulty: Easy4
servings10
minutes25
minutesThis simple but delicious chickpea dish can be prepared quickly and at any time of the year. The main star of the recipe is saffron, which binds the chickpeas and tomatoes perfectly. Roughly chopped hazelnuts are just a cherry on top!
Ingredients
300 gr cooked chickpeas*
80 gr roasted hazelnuts, chopped into chunks
1 package of fresh chard
2 big tomatoes, diced
Two spring onions, finely chopped
A pinch of saffron
Fresh parsley
Olive oil
Salt and pepper
Directions
- Sautee the spring onions on a bit of olive oil. Add the tomatoes, stir well and let it cook for a few minutes on a medium heat.
- In the meantime, chop the chard into small bits.
- Add the chickpeas into the tomatoes, then sprinkle with saffron and stir thoroughly. Add a bit of water if needed.
- Cook the mixture for a few more minutes, then add the salt and pepper, parsley and chard and turn off the heat.
- Leave the goulash on the stove until the chard slightly wilts.
- Mix in the chopped hazelnuts.
- Serve with a side salad and Mediterranean style broccoli.
Notes
- *Opt for home-cooked chickpeas instead of canned ones.