Chickpea, Saffron and Sweet Pepper Broth Bowl

The Broth Kitchen • Recipe 21 • IndigoKoi Wellness, LLC

Saffron and sweet pepper make a fragrant chickpea bowl with a golden-red broth.

Vegan brothy meal | Yield: 4 generous servings | Time: 40 minutes

Ingredients

• 1 tablespoon olive oil

• 2 shallots, chopped

• 1 red bell pepper, thinly sliced

• ½ teaspoon smoked sweet paprika

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added chickpeas, rinsed and drained

• ⅛ teaspoon saffron threads

• 2 tablespoons chopped parsley

Method

1. Cook shallots and pepper in oil for 8 minutes. Add paprika and stir briefly.

2. Add broth, chickpeas and saffron. Simmer 20 minutes.

3. Taste, adjust seasoning and finish with parsley. Keep chickpeas and peppers in each serving.

Coach Winona’s kitchen note

Serve with a small portion of cooked rice. Use a restrained pinch of saffron so it complements the pepper.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety