Catalan Chickpeas

Ingredients:

a pinch of saffron, crushed
2 tablespoons olive oil
1 onion, grated
2 cloves garlic, minced
1/2 teaspoon sugar
2 tomatoes, diced
1 teaspoon paprika
1/4 cup tomato puree
1/2 cup parsley, chopped
2 cups vegetable stock
2 cups chickpeas
juice of 1/2 lemon
salt, to taste
3 tablespoons toasted hazelnuts, roughly chopped

Steep the saffron in some water.

Cook the onion and garlic in the oil. Add the sugar, tomato, and paprika and cook until the tomatoes are softened. Add the puree, stock, chickpeas, and the saffron. Cover and bring to a simmer. Add the parsley (reserving some for garnish) as well as the lemon juice and salt.

Garnish with more parsley, the hazelnuts, and lemon wedges. Serve with crusty bread and olives.