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– 300 g dried chickpeas (soaked)
– 200 g tomato pulp
– 1 onion
– 1 packet of saffron
– Fresh or dried hot chili pepper (to taste)
– 1 bay leaf
– Extra virgin olive oil
– Salt
#### Instructions:
1. **Cook the Chickpeas:** In a large pot, cook the soaked chickpeas in about 2 liters of water with the bay leaf. Let them simmer gently for 1.5 to 2 hours, until tender.
2. **Prepare the Chickpeas:** Drain the chickpeas, discard the bay leaf, and set aside about 100 ml (a deciliter) of the cooking liquid.
3. **Make the Sauce:** In a skillet, heat 2-3 tablespoons of extra virgin olive oil. Add the chopped onion and cook until translucent. Add the tomato pulp and hot chili pepper, then season with salt. Cook for 5-10 minutes, stirring frequently.
4. **Add Saffron:** Dissolve the saffron in the reserved cooking liquid. Pour this mixture into the skillet with the tomato sauce, stir well, and bring to a boil.
5. **Combine and Cook:** Add the chickpeas to the skillet, adjust the salt, and let everything simmer together for 5 minutes over medium heat to let the flavors meld.
6. **Serve:** Transfer the saffron chickpeas to a serving dish and enjoy!
This dish pairs wonderfully with crusty bread or over rice. Enjoy!
