Spain on a Fork > All Recipes > Main Dishes > Chickpea & Spinach Skillet with Saffron Broth
All Recipes, Main Dishes / February 29, 2020

Chickpea & Spinach Skillet with Saffron Broth

This Chickpea & Spinach Skillet with Saffron Broth is an absolute flavor bomb. It´s loaded with flavors, easy to make and comes together in 20 minutes. The perfect dish for a busy weeknight or relaxed weekend lunch. Plus it´s vegan + gluten free, so it´s suitable for just about everyone.

What really takes this skillet to the next-level is the texture of the chickpeas. Thank´s to the saffron broth, the chickpeas have a melt-in-your-mouth texture that will blow you away.

Make sure to use some high-quality saffron threads to make this chickpea skillet. It´s the saffron that really flavors the entire dish. The saffron I used from Golden Saffron is some of the best saffron in the market. Don´t settle for anything inferior.

TIPS & TRICKS to make this Recipe: I used jarred cooked chickpeas to make this skillet. The secret when using jarred or canned chickpeas is to drain them into a sieve and rinse them under cold water. This removes any of the preservatives and unwanted sodium. 

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Chickpea & Spinach Skillet with Saffron Broth

Chickpea & Spinach Skillet with Saffron Broth

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 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


  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!

Recipe Notes

Get the Saffron Threads I used to make this Chickpea Skillet

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