When travelling in Turkey, I picked up some saffron. I didn’t know what I’d do with it, as I’m really not much of a cook, but it seemed a good gift for a chef friend–I’d split the small container with her, as it’s notoriously expensive. I know I could add it to my rice, but I keep forgetting. So, as a result, my share is still waiting to be used.
And now I’ve found a recipe I had saved and forgotten. Yum! Time to get cooking! This is one of the healthy dinner recipes I love. Easy.
Yes, saffron is expensive, but a little goes a long way. And it’s good for you! Saffron has powerful antioxidants and it can be used as a digestive, an antidepressant, cancer fighter, and immune system support.
This may become one of my special go-to easy-to-make healthy dinner recipes.
- 2 Tbsp extra virgin olive oil
- 1 red bell pepper, seeded, cut into 1/2" cubes
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 – 28 oz can diced tomatoes
- 2 cups dried chickpeas, boiled and drained
- 1/3 cup orange juice
- 1/4 tsp saffron threads
- Heat oil over medium heat in a large pot.
- Add bell pepper, onion, and garlic.
- Sauté for 10 minutes, until veggies are soft.
- Stir in tomatoes, chickpeas, orange juice, and saffron.
- Bring to a boil.
- Reduce to a simmer, cover, and cook for 10 minutes.
- Serve hot.