Catalonian, saffron goulash with cauliflower, chickpeas, and old bread – so easy, so delicious!
Servings: dinner for 2 Preparation time: 30-40 minutes
Ingredients
- 1 bunch chard, stalks chopped and leaves cut separately
- 1 big head of cauliflower, stalked chopped, flowers left in bigger chunks
- 1 cup of old toasted bread (a combo w/ pita is the best)
- 1 ½ cups cooked chickpeas (or 1 can (15 ounces) chickpeas, rinsed and drained)
- 2-3 cloves of garlic, sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- pinch of saffron thread, infused in hot water for 5 minutes
Instructions
- Heat oil in a large frypan over medium heat. Add cauliflower, cauliflower stalks and chard stalks and cook for 3-4 minutes until tender. Drain on paper towel. Heat another 1 tbs oil and add chard leaves. Season and cook for 2-3 minutes until tender. Remove from the pan and set aside.
- Cook bread for 3-4 minutes until golden. Add garlic, cumin, chilli flakes and oregano, and cook for 1 minute.
- Add chickpeas, saffron water and paprika cooking until chickpeas are hot.
- Add chard and stir to warm through.