How to make Chickpea & Spinach Skillet with Saffron Broth

Ingredients

• 425 g (15 oz)cooked chickpeas, drained
• ½ teaspoonsaffron threads
• 30 ml (2 tablespoons)extra-virgin olive oil
• 4garlic cloves
• ½onion
• 60 g (2 cups, tightly packed)fresh spinach
• 120 ml (½ cup)vegetable broth
• to tastesea salt
• to tasteblack pepper

Instructions

1. 1

   Infuse the saffron

   Bring 120 ml (½ cup) of vegetable broth to the boil in a saucepan over medium-high heat. Take it off the heat, pour it into a bowl and add ½ teaspoon of saffron threads. Set aside.

2. 2

   Heat the oil

   Heat 30 ml (2 tablespoons) of extra-virgin olive oil in a non-stick frying pan over medium-high heat.

3. 3

   Cook the aromatics

   After 2 minutes, add 4 sliced garlic cloves and ½ diced onion. Stir continuously with the oil for 3 minutes.

4. 4

   Wilt the spinach

   Add 2 cups of tightly packed fresh spinach and stir it with the garlic and onion for 1 minute.

5. 5

   Add the chickpeas

   Add 1½ cups of cooked chickpeas and combine with the other ingredients. Season with sea salt and freshly cracked black pepper.

6. 6

   Simmer the broth

   Pour the saffron-infused vegetable broth into the pan. Simmer for 4–5 minutes, then remove the pan from the heat.

What is chickpea and spinach skillet?

This is a simple Mediterranean-style skillet of chickpeas and leafy spinach served in a light, saffron-scented broth. Chickpeas are a familiar staple across Mediterranean and Middle Eastern cooking, while saffron brings a distinctive aroma and golden colour.

The method builds flavour in stages: steep the saffron in hot broth, soften garlic and onion in olive oil, then add spinach and chickpeas. The brief simmer lets the ingredients come together without turning the greens to mush.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 0g protein, 0g carbs, 0g fat.

The chickpeas provide most of the carbohydrates and plant protein, while the olive oil supplies most of the fat; spinach contributes some fibre and micronutrients. Serve it with a generous portion of vegetables, or add wholegrain bread or grains if you want a more substantial plate.

Getting the saffron broth right

Saffron: Briefly steep the threads in just-boiled broth off the heat so their aroma and colour can infuse the liquid. Good-quality threads are especially useful here because saffron is one of the dish’s defining flavours.

Broth: Use a vegetable broth you enjoy drinking, as it forms the sauce rather than disappearing into a long cook. The recipe adds the infused broth near the end, so its flavour stays clear.

Building the flavour base

Garlic and onion: Stir them continuously in the oil for the stated 3 minutes after adding them. Keep the heat at medium-high, but lower it if the garlic begins to brown too quickly.

Olive oil: Extra-virgin olive oil gives the aromatics a rounded, savoury base. It also helps carry their flavour through the broth.

Spinach and chickpea texture

Spinach: Add it after the onion and garlic have cooked, then stir for 1 minute. Fresh leaves shrink quickly; the short time keeps them tender and green.

Chickpeas: The written method calls for 1½ cups of cooked chickpeas, while the ingredient list specifies a 425 g tin. Drain the tin and use the stated cup measure if you want to follow the method precisely.

Timing and doneness

Saffron steep: Take the broth off the heat before adding the threads, then leave it aside while you prepare the skillet ingredients.

Final simmer: Cook the combined ingredients in the saffron broth for 4–5 minutes. The dish is ready when the broth is hot and fragrant and the spinach has wilted; avoid simmering it much longer than directed.

How to serve it

Serve the skillet warm, with enough broth in each portion to spoon over the chickpeas and spinach. Crusty bread, flatbread or cooked grains make useful accompaniments for soaking up the liquid.

For a fuller meal, add a crisp salad or roasted vegetables alongside. Keep extra salt and pepper on the table so everyone can season their serving.

Recipe notes & tips

• Drain the tinned chickpeas well so excess liquid does not dilute the saffron broth.
• Slice the garlic and dice the onion before heating the oil, as the aromatics need attentive stirring.
• Use freshly cracked black pepper for a more pronounced aroma.
• Taste the broth before serving and adjust the salt and pepper to suit.
• Serve soon after cooking while the spinach is still bright and tender.

Variations

• Add lemon: Finish with a squeeze of lemon juice for a sharper contrast to the saffron.
• Use dried chickpeas: Cook them fully beforehand, then use them in place of tinned chickpeas.
• Add chilli: Stir in a pinch of chilli flakes with the garlic and onion for gentle heat.
• Include tomatoes: Add chopped tomatoes with the chickpeas for a more tomato-rich broth.
• Make it more filling: Serve with cooked rice, couscous or warm flatbread.

Common mistakes to avoid

• Burning the garlic: Stir it continuously and reduce the heat if it starts to darken before the 3 minutes are up.
• Boiling the saffron: Remove the broth from the heat before adding the threads so the infusion stays gentle.
• Overcooking the spinach: Stir it for only 1 minute before adding the chickpeas.
• Skipping the final simmer: Give the ingredients the full 4–5 minutes so the broth can warm through and mingle with the skillet.
• Using the whole tin without checking: The method specifies 1½ cups of chickpeas, so measure them out if you want to match it.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of broth or water if the liquid has reduced.

Frequently asked questions