Spanish Garlic & Saffron Chickpea Stew with Crispy Tempeh Croutons

Ingredients

• 4 oz extra-firm tempeh, cut into ½-inch cubes
• 0.75 cup canned chickpeas, drained and rinsed
• 0.5 cup canned white beans, drained and rinsed
• 0.75 cup canned diced tomatoes, no sugar added
• 1 cup vegetable broth, low-sodium
• 0.125 tsp saffron threads, soaked in 2 tbsp warm water
• 4 whole garlic cloves, minced
• 0.5 medium yellow onion, diced
• 0.5 tsp smoked paprika
• 0.25 tsp dried thyme
• 2 tbsp olive oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 1 tbsp fresh parsley, chopped, for garnish
• 0.5 tbsp lemon juice, fresh squeezed
• 1 slice sourdough bread, crusty, for serving

Instructions

1. 1

   Soak saffron threads in 2 tbsp warm water for 5 minutes to release color and flavor.

2. 2

   Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 3 minutes until softened.