Chickpea & Spinach Skillet with Saffron Broth
This Chickpea & Spinach Skillet with Saffron Broth is out-of-this world good. Loaded with flavors, easy to make and done in about 20 minutes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 oz can cooked chickpeas (400 g)
- 4 cloves garlic
- 1/2 onion
- 2 cups fresh spinach
- 1/2 cup vegetable broth
- 1/2 tsp saffron threads
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
Instructions
- 1
Heat a saucepan with a medium-high heat and add in a generous 1/2 cup of vegetable broth, once it comes to a light boil remove from the heat and transfer to a bowl, pinch in 1/2 tsp saffron threads and set aside
- 2
Thinly slice 4 cloves of garlic, finely dice 1/2 of an onion, reserve 2 cups of fresh spinach and drain one 15 oz (400g) can of cooked chickpeas into a sieve and rinse under cold running water
- 3
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlics & diced onions and mix with the olive oil, after 3 minutes and the onions are translucent, add in the 2 cups of fresh spinach and continue to mix, after 1 minute and the spinach has welted, add in the drained chickpeas and season with sea salt & black pepper, mix together until well combined, then add in the saffron infused vegetable broth and give it a gentle mix so everything is evenly divided, simmer on a medium heat until the broth has reduced in half, between 4 to 5 minutes, then remove from the heat and serve at once, enjoy!