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The Best Chickpea Stew with Saffron

Jennifer Swartvagher
  • 35 minutes
  • Serves 8

INGREDIENTS

2

Carrots, large

2 15 ounce cans

Chickpeas

1

Cilantro

3

Garlic cloves

1

Onion, large

3

Egg yolks, large

4 cups

Vegetable broth

1/2 cup

Brown rice

1

Paprika, ground

1/4 tsp

Saffron

1

Salt and pepper

2 tbsp

Olive oil

1 cup

Greek yogurt, plain