Saffron and turmeric infused chickpeas with fresh herbs. A delicious Ageless Diet™ Recipe!
I have a generous hunk of saffron in a jar. I bought it in Dubai, where it’s super cheap and high quality. I went into a souk and bought a massive chunk, threads dangling, for $35 (it costs more than 20 times that), with the idea that I’d use it all the time. And I didn’t. In fact, the saffron sat there, for ages, until I discovered a recipe on The New York Times food section using chickpeas and saffron. Done and done, I thought. Why wouldn’t I? Saffron is a revered spice. Turmeric could either enhance or destroy the delicacy of the saffron, but who cares, I had plenty and never used any of it. Turns out turmeric and saffron work very well together in this dish. And, I finally figured out what saffron tastes like; I always thought it tasted naturally of shellfish because I only eat it in paella. Silly girl, saffron is for chickpeas. But if you don’t have saffron, use just the turmeric, and add another teaspoon (or half if you like a lighter touch with spice – a little goes a long way with turmeric). In fact, turmeric has been called the Indian saffron. It’s wonderfully anti-inflammatory spice. “Turmeric (Curcuma longa), the bright yellow of the spice rainbow, is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.” (From World’s Healthiest Foods) I add a little cumin for depth, but if you’re not a fan, skip the cumin. (I am a big lover of the spice and probably overdo it, but I love it.) And, saffron, is a lovely addition to this recipe. Saffron comes from the crocus plant and is a laborious spice to pick. But, it’s worth it. Saffron, turmeric, chickpeas, mint, cilantro all seriously anti-inflammatory. All totally ageless. And the taste? Delicious. Earthy, subtle, and evolving. Plus this recipe is a super simple one to make. Try it today.
Chickpeas with Saffron, Turmeric & Fresh Herbs
Ingredients:
- 1 pound or 500 grams of chickpeas, soaked overnight in cold water
- 1 teaspoon baking soda
- 4 bay leaves
- 1 2-inch piece cinnamon stick or 1 teaspoon ground cinnamon
- Sea salt (2 teaspoons, plus more to taste)
- 1/2 cup olive oil
- 1 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 pinches of crumbled saffron
- 1/2 cup chopped mint
- 1 cup chopped cilantro leaves and tender stems
- 1 bunch of scallions or spring onions, green and white parts chopped
- Juice from 1 large lemon, plus 1 teaspoon lemon zest
- Splash of apple cider vinegar (about 2 tablespoons)
Preparation:
*An easy trick when using dried chickpeas as with this recipe is to soak them overnight and then cook them on the stovetop for 3 minutes with a teaspoon of baking soda. The soda – an alkaline – helps speed the softening process of the peas by breaking down the tough cellulose walls of the chickpeas. It also makes for a much silkier texture and a faster cooking time.
Soak chickpeas overnight. Drain water, rinse chickpeas, and in a big pot cook the chickpeas over high heat for 3 minutes with a teaspoon of baking soda. Add water to cover the chickpeas and the bay leaves, cinnamon, and salt, cook on medium high heat for about 25-30 minutes, skimming the foam as it cooks, until chickpeas are tender. Drain chickpeas.
In a big bowl stir the still hot chickpeas with saffron, cumin, and turmeric. Add the olive oil, vinegar, and lemon juice, season with salt. Fold in the fresh herbs and scallions. Serve warm.
