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Baked Chickpea with saffron

This Spanish Curry leans on saffron to do the heavy lifting. We bake the Chickpea for real depth, then bring it together in one pan.

4.6 from 2,293 cooks

Prep30 min

Cook120 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the saffron elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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