Recipe for Spanish Stewed Chickpeas 
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Yield:
1
Ingredients:
Amount Ingredient
1 tsp saffron threads
3 tbl extra-virgin olive oil
3 x cloves garlic, minced
13 oz fresh spinach, coarsely chopped
1 med tomato, peeled, seeded and minced
1 tsp salt
Instructions:
Instructions: Two (15-ounce) cans of chickpeas, drained and rinsed

Place the saffron threads in 1/2 cup water in a small saucepan and bring to a gentle simmer over a very low flame. Remove from flame and allow to steep for 15 minutes for flavors to develop.

Heat the oil in a large cast-iron skillet over a medium flame for 1 minute.

Add the garlic, spinach, tomato, salt and pepper.

Stir and cook until the spinach has wilted, about 3 minutes.

Stir in the chickpeas and cook until they are heated through, about 2 minutes. Add the saffron and water to the chickpeas and allow to simmer until water cooks off, about 3 to 5 minutes.

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