Ingredients
Instructions
Prep ahead
- rinse 1 cup brown rice; warm 2 cups broth.
- crumble pinch saffron in small bowl.
- dice onion; mince 3 cloves garlic.
- open chickpeas and diced tomatoes.
- measure smoked paprika, cumin, chili flakes; wash spinach.
- set 2-qt pot for rice and 4-qt pot for stew.
Cooking steps
Heat 1 tbsp olive oil in rice pot; add rice and saffron. stir 1 min until fragrant. pour in hot broth, bring to boil, cover, simmer 20 min. rest off heat 5 min; fluff.
Meanwhile warm 1 tbsp oil in stew pot over medium. sauté onion 5 min until translucent; add garlic and spices; stir 30 sec.
Tip in chickpeas and diced tomatoes with ½ cup water; season salt & pepper. simmer 10 min, partially covered.
Stir spinach into bubbling stew; cook 1 min just until wilted. splash 1 tsp sherry vinegar; adjust seasoning.
Spoon fragrant saffron rice into bowls; ladle hearty chickpea–spinach stew alongside. serve piping hot.
(active time ≈ 20 min | total ≈ 35 min)