1. Bloom saffron

Warm broth slightly and add saffron threads to steep.

This releases maximum color & aroma.

2. Cook garlic

Heat olive oil in a pot. Add garlic and sauté 30 seconds.

3. Add tomatoes + chickpeas

Stir in crushed tomatoes and chickpeas. Cook for 2 minutes.

4. Add broth

Pour in saffron-infused broth. Bring to a simmer.

5. Season

Add smoked paprika, salt, and pepper.

6. Simmer

Cook 10–12 minutes until thickened slightly.

7. Finish

Stir in spinach (optional) until wilted.

Notes / Tips

Best with: crusty bread, rice, roasted potatoes

Add protein: chorizo, chicken, white beans

Add veggies: bell peppers, zucchini, peas

Make spicy: add chili flakes