Chickpeas with saffron a tasty and simple side dish to make. You can make them with either dried chickpeas, soaked in water for 12 hours (I find it convenient to leave them soaking overnight to use the next day), or you can use canned cooked chickpeas. If you also love chickpeas, I recommend checking out other chickpea recipes as I’m sure you’ll find more recipes to try. Now let’s see how to make chickpeas with saffron. If you try them, let me know. Barbara
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz cooked chickpeas
- 1 packet saffron (0.15 g)
- to taste extra virgin olive oil
- 0.85 oz water
- 1 tsp cornstarch
- 1 clove garlic
- 2 sprigs rosemary
How to prepare chickpeas with saffron
We start preparing the chickpeas with saffron. If using dried chickpeas, soak them in cold water for 10/12 hours. I do it in the evening so they have the whole night to soak.
After soaking, drain the chickpeas and proceed to cook them. Pour water into a pot, add the chickpeas, and cook for 40 minutes. Then add salt, stir, and let rest for a couple of minutes. Alternatively, cook them in a pressure cooker: put the chickpeas and water in the cooker, close the lid, set on high heat, and when it whistles, lower the heat to minimum. From that moment, cook for 20 minutes. After 20 minutes, turn off the heat, let it vent, and when the pressure is released, open the lid, add salt, stir, and let rest for a couple of minutes.
Pour extra virgin olive oil into a pan, add the rosemary sprigs and garlic clove, and let them infuse. Then drain the chickpeas and add them to the pan, letting them absorb the flavors for 5 minutes while stirring. Pour water and saffron into a small cup, and stir well with a teaspoon to dissolve the saffron. Remove the garlic and rosemary from the chickpeas and add the saffron, stirring well to ensure the chickpeas absorb the saffron. Add cornstarch to form a cream; if necessary, add more water.
Adjust salt and serve the chickpeas hot.
How to store chickpeas with saffron
Store them in the refrigerator for 2/3 days
