Categories: December

Ingredients

• 1/2 tsp saffron threads
• 50g golden sultanas or sultanas
• 1 tbsp olive oil, plus some extra-virgin olive oil, for pouring
• 3 x 410g cans chickpeas, drained

Directions

1. Put the saffron threads in a small bowl and soak in 1 tablespoon hot water from the kettle.

2. Soak the sultanas in 100ml hot water, also from the kettle; leave both the saffron and sultanas to soak for 10 minutes.

3. Put the olive oil into a flameproof dish, and over a low to medium heat add the drained chickpeas, the saffron threads with their water and the sultanas with theirs. Swill the sultana water in the saffron bowl so no gold is wasted.

4. Stir the chickpeas well but gently – you want to get as many manilla-coloured peas dyed by the saffrony liquid as possible. Cover the dish with some foil and let the chickpeas heat through and absorb the liquid. This will take about 7 minutes.

5. Dribble the top with extra-virgin olive oil and serve.

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