Saffron Shrimp with Chickpeas and Garlic

Crush the saffron threads between your fingertips and steep in 1/4 cup warm water for 10 minutes. The liquid will turn a deep amber gold.

Warm olive oil in a wide-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Mince the garlic and add to the pot with the onion. Cook for 1 minute until fragrant but not browned.

Stir in cumin, smoked-paprika, and salt. Let the spices bloom in the oil for 30 seconds, stirring constantly.

Pour in the canned diced tomatoes and their juices. Stir to combine with the aromatic base.

Add the drained chickpeas. Pour in the bloomed saffron water, including the threads. Stir gently and bring to a gentle simmer.

Let the chickpea mixture simmer uncovered for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.

Nestle the raw shrimp into the simmering chickpea broth. Cover the pot and cook for 3 to 4 minutes until the shrimp turn pink and are just cooked through.

Remove from heat. Squeeze the juice of one lemon over the surface and toss in the zest for a bright citrus note.

Let the dish rest, covered, for 2 minutes so the shrimp finish cooking in residual heat and absorb the saffron broth.

Chop the parsley and scatter generously over the top. Serve warm with crusty bread or over white rice.