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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