About the Recipe
Ingredients
2 tbsp extra virgin olive oil
1/2 onion
5 cloves garlic
1 tsp sweet smoked Spanish paprika
1/2 tsp ground cumin
1 cup tomato sauce
1 cup canned chickpeas
1 cup canned white beans
1 cup canned kidney beans
1/2 cup vegetable broth
1/4 tsp saffron threads
handful finely chopped parsley
sea salt & black pepper
Preparation
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly dice 1/2 onion and roughly chop 5 cloves of garlic
After heating the olive oil for 3 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, mix together, then add in 1 cup tomato sauce and simmer, after 4 minutes and the tomato sauce has thickened up, add in 1 cup canned chickpeas, 1 cup canned white beans and 1 cup canned kidney beans, season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth and 1/4 tsp saffron threads, give it one final mix and raise the heat to a medium-high heat
After simmering for 5 to 7 minutes and most of the broth has been absorbed by the beans, but there is still a little broth left, remove the pan from the heat, sprinkle with finely chopped parsley, enjoy!