Paprika and Saffron Spanish Chickpea Stew with Sautéed Vegetables

Method

1. Before adding chickpeas, soak saffron threads in a little warm water and stir into the pot with paprika.
2. Soak the chickpeas overnight in water, then drain and rinse.
3. In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
4. Add the chickpeas, carrot, and potato to the pot. Stir to combine.
5. Pour in enough water to cover the ingredients by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour or until the chickpeas are tender.
6. Season with salt, smoked paprika, and cumin if using. Simmer for another 10 minutes to let the flavors meld. Serve warm with crusty bread.