CHICK PEAS WITH SAFFRON

Serves:  


INGREDIENTS :

calc28 oz (796 ml) of canned PRIMO Chick Peas
calc3 tbsp of PRIMO Extra Virgin Olive Oil
calc3 ripe tomatoes, peeled and chopped
A pinch of hot red chili pepper OR
calc1 fresh red chili pepper
salt and freshly ground pepper
calc ¼ tsp of saffron powder
calc info

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PREPARATION:

Drain the chickpeas and place in a saucepan, add plenty of salted water and bring to a low boil. Turn the heat down and cook the chickpeas for 5 minutes. Drain them and reserve about ½ cup (125ml) of the cooking liquid.

Heat the oil in a skillet over a medium-low heat. Add the onion and cook until translucent, but do not let it colour. Add the chickpeas, then the tomatoes and the chili pepper. Taste to see if salt is necessary, add pepper, pour in the reserved chickpea cooking liquid. Bring to a boil and simmer for 5 minutes. Dissolve the saffron in a little water and add it to the pan. Mix well and simmer for 1-2 more minutes. Transfer to bowl and serve.

COOK'S TIP: Saffron is produced by drying the stamens of a certain type of crocus. There are only 3 in each flower, so one can understand why the spice is so expensive.

PREPRATION TIME: 30 minutes


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