Spanish Chickpea & Spinach Stew With Saffron Yoghurt

Boil a kettle

Peel and finely slice the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, rinse the freekeh, add it to a pot with plenty of cold water and bring to the boil over a high heat

Cook for 20-25 min or until tender but with a bite, then drain and return to the pot

Once the onion has softened, add the chopped garlic, baharat and dried oregano to the pan and cook for 1-2 min or until fragrant

Drain and rinse the chickpeas

Add the capers, drained chickpeas, chopped tomatoes, vegetable stock cube[s] and 150ml [250ml] boiled water to the pan and cook for 10-15 min or until the sauce has thickened

Meanwhile, add the saffron to a bowl, cover with 1 tbsp [2 tbsp] boiled water and set aside for 5 min

Tip: soaking the saffron in hot water infuses the water, bringing out its colour and flavour

Meanwhile, chop the parsley finely

Once the water has infused, add half [all] of the natural yoghurt to the saffron and give it a good mix up – this is your saffron yoghurt

Wash, then pat the spinach dry 

Once the sauce has thickened, add the washed spinach and cook for 1 min, stirring continuously until it's wilted – this is your chickpea & spinach stew