- Serves: 10 to 12
- Ingredient Notes: Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Pinch of saffron threads
- 3 cups cooked garbanzo beans
- 1 bay leaf
- 4 to 6 cups vegetable or chicken stock
- 1 (28-ounce) can diced tomatoes
- 1 bunch greens, such as curly kale, finely chopped
- Lemon zest and wedges
- Fresh parsley or mint
Directions
Heat oil in a large Dutch oven over medium heat. Sauté onions, red peppers, carrots and celery until soft, about 7 minutes. Add garlic, paprika, cinnamon and saffron and sauté 1 additional minute.
Add garbanzo beans, bay leaf, stock, tomatoes and greens. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes. Serve garnished with lemon zest, lemon wedges and parsley or mint.
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