Saffron Chickpea Stew with Roasted Cauliflower & Crispy Za'atar Crumbs | Khoef

Saffron-Infused Chickpea Stew with Roasted Cauliflower & Crispy Za'atar Crumbs

A fragrant, comforting vegetarian dinner that balances warm spices, bright preserved lemon, and crunchy za'atar crumbs. Grain-free friendly and perfect for weeknight dinners or a relaxed weekend centerpiece.

Serves: 4   |   Prep Time: 25 mins   |   Total Time: 1 hour

Why You’ll Love This Recipe

This stew is rich, cozy, and unique. Saffron gives it a subtle golden hue and floral aroma, chickpeas provide hearty protein, roasted cauliflower adds meaty texture, and the crispy za’atar breadcrumbs on top bring crunch and a Middle Eastern-inspired flavor. It’s a dish that feels fancy, but is still easy enough for weeknights.

Ingredients

Main Stew

  • 3 tbsp olive oil, divided
  • 1 medium onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • Pinch red pepper flakes (optional)
  • Pinch saffron threads (8–12 threads)
  • 1 cup hot water
  • 2 cans (400 g each) chickpeas, rinsed
  • 1 can (400 g) crushed tomatoes
  • 1 cup vegetable broth
  • 1 preserved lemon (or zest + juice of 1 lemon with 1 tsp capers)
  • Salt & pepper to taste
  • Fresh cilantro or parsley, chopped

Roasted Cauliflower

  • 1 medium cauliflower, cut into florets
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper

Crispy Za’atar Crumbs

  • 1 cup breadcrumbs (or panko)
  • 2 tbsp olive oil
  • 1 tbsp za’atar spice blend
  • Pinch of salt

Step-by-Step Instructions

1. Roast the Cauliflower

  1. Preheat oven to 220°C / 430°F.
  2. Toss cauliflower florets with oil, cumin, paprika, salt, and pepper.
  3. Spread evenly on a tray and roast 20–25 minutes until golden and tender.

2. Bloom the Saffron

  1. In a small bowl, add saffron threads to 1 cup hot water and let steep 5–10 minutes.

3. Build the Stew

  1. Heat 2 tbsp olive oil in a pot. Add onion and a pinch of salt; cook until soft (6–8 mins).
  2. Stir in garlic and tomato paste; cook 1 min.
  3. Add cumin, paprika, coriander, red pepper flakes; toast 30 sec.
  4. Pour in crushed tomatoes, saffron water, chickpeas, and broth. Simmer 12–15 mins.
  5. Add chopped preserved lemon rind (or substitute). Season to taste.

4. Make Za’atar Crumbs

  1. Heat olive oil in a small pan. Add breadcrumbs, toast until golden (3–5 mins).
  2. Remove from heat, stir in za’atar and salt.

5. Assemble & Serve

  1. Ladle stew into bowls.
  2. Top with roasted cauliflower, sprinkle with za’atar crumbs.
  3. Finish with herbs, olive oil drizzle, and lemon juice if desired.

Tips & Variations

  • If too thick, add extra broth or water.
  • Mash some chickpeas for creaminess.
  • Make it spicy by adding harissa or chili flakes.
  • Swap cauliflower for broccoli or roasted potatoes.
  • For gluten-free: use GF breadcrumbs or crushed nuts.

Serving Suggestions

Serve with warm naan, fluffy couscous, or steamed basmati rice. Add a crisp side salad with lemon vinaigrette, or a dollop of yogurt for extra creaminess.

Storage

Stew keeps 4 days in the fridge. Freezes well (without crumbs) up to 3 months. Roast fresh cauliflower and make crumbs before serving leftovers for best texture.

Nutrition (per serving, approx.)

  • Calories: ~420 kcal
  • Protein: ~16 g
  • Fat: ~18 g
  • Carbs: ~52 g

Final Notes

This saffron chickpea stew is a true comfort food — rich in flavor, hearty in texture, and exciting enough for dinner parties. The balance of spices, lemon brightness, and crunchy topping makes it unforgettable. Cook once, and you’ll likely add it to your weekly rotation.

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