Garbanzos con espinacas en sartén y caldo de azafrán

Ingredientes

• 15 ounce can cooked chickpeas
• 1/2 teaspoon of saffron threads
• 2 tablespoon of extra virgin olive oil
• 4 cloves of garlic
• 1/2 onion
• 2 cups fresh spinach
• 1/2 cup vegetable broth
• sea salt
• black pepper

Preparación

1. 1

   Pour ½ a cup of vegetable broth into a saucepan which is over medium-high heat. Once it comes to a boil, remove the saucepan from the heat, and transfer the broth into a bowl. Now pinch in ½ teaspoon of high quality saffron threads. Set aside.

2. 2

   Pour 2 tablespoons extra virgin olive oil into a non-stick frying pan which is over a medium-high heat.

3. 3

   After 2minutes, add 4cloves of garlic which are slices, and ½ an onion which is diced to the pan. Mix them with the oil continuously for 3minutes.

4. 4

   Grab 2cups of tightly packed fresh spinach, mix with fried garlic and onion for one minute.

5. 5

   1 ½ cup of cooked chickpeas need to combine with other ingredients. Season everything with sea salt and freshly cracked black pepper.

6. 6

   The last and the most amazing step is to adding saffron-infused vegetable broth into the pan. Let it simmer for 4-5 minutes, and remove the pan from the heat.