Chickpea and Spinach Skillet with Saffron Broth

This chickpea and spinach skillet gets its flavor from saffron steeped in warm vegetable broth. Canned chickpeas make it a practical weeknight meal for two, and the broth is worth soaking up with crusty bread.

Choosing saffron for the broth

Use saffron threads and steep them in the hot broth off the heat while you prepare the vegetables. If you need to buy saffron, look for whole threads you can measure and steep directly in the broth.

The half cup of broth is enough to coat the chickpeas and leave a little liquid in the skillet. For a bowl with more of a stew consistency, use the method in Spanish chickpea stew with beer.

How to Make the Chickpea and Spinach Skillet

1. Bring ½ cup vegetable broth to a boil, take it off the heat, and stir in ½ teaspoon saffron threads. Set aside to steep.
2. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 4 sliced garlic cloves and ½ diced onion and stir for about 3 minutes.
3. Add 2 packed cups fresh spinach and stir for about 1 minute, until it starts to wilt.
4. Add 1½ cups cooked, drained chickpeas and season with salt and black pepper.
5. Pour in the saffron broth and simmer for 4–5 minutes, until the chickpeas are heated through.

What to Serve with the Skillet

Serve warm with crusty bread, or spoon the chickpeas and broth over rice. For another chickpea main dish, try this Spanish chickpea stew.

Spoon the chickpeas over saffron couscous if you want to stretch the skillet into a larger meal. Plain bread also works for soaking up the saffron broth.