Lentil Chorizo Stew with Saffron Cinnamon

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, medium dice
• 2 large garlic cloves, minced
• 1/2 pound Spanish chorizo, thinly sliced
• 1/4 teaspoon pure saffron, crushed with a mortar and pestle
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 14-ounce can fire-roasted tomatoes, preferably Muir Glen, or regular canned diced tomatoes
• 1 red bell pepper, medium dice
• 1 yellow bell pepper, medium dice
• 2 cups brown Spanish lentils (padrina) or French green lentils (puy), cooked until tender
• 2 cups dried chickpeas, soaked overnight and cooked until tender, or 2 14-ounce cans, rinsed and drained
• 5 to 6 cups low-sodium commercial chicken stock
• extra virgin olive oil, for drizzling
• cilantro leaves, for garnish
• crusty bread, for serving

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