Ingredients

Preparation and cooking time about 20 minutes

1 teaspoon saffron threads
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
13 ounces fresh spinach, coarsely chopped
1 medium tomato, peeled, seeded and minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Two 15-ounce cans of chickpeas, drained and rinsed

Directions

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. Makes 4 servings. Adapted from the recipe for Spanish Stewed Garbanzo Beans in Mara Reid Rogers' "Cooking in Cast Iron," HP Books, 2001.