Saffron Stewed Chickpea Tagine with Olives - alive magazine
Being one of the world’s most expensive spices, saffron is an indulgence. However, a little bit goes a long way, as this tagine’s judicious application of the…
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 red bell pepper, seeds removed, cut into 1/2 in (1.25 cm) cubes
- 1 onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 - 28 oz (796 mL) can diced tomatoes
- 2 cups (500 mL) dried chickpeas, boiled and drained
- 1/3 cup (80 mL) orange juice
- 1/4 tsp (1 mL) saffron threads
- 1/2 cup (125 mL) green manzanilla or black Kalamata olives, pitted and halved
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