Why is saffron so expensive?

Each crocus flower yields only three stamens, which are hand-picked and dried — hence the price.

Can I substitute turmeric for saffron?

Turmeric gives a similar colour but an earthier flavour; use just 1/4 tsp.

Is this a main dish or a side?

It works both ways — a side for grilled meats or a light vegetarian main with bread or rice.

Can I use dried chick peas?

Yes — soak and cook them first; about 2 cups cooked replaces a 796 mL can.

How do I store leftovers?

Refrigerate up to 4 days; the saffron flavour deepens overnight.

Chick Peas with Saffron

Name: Chick Peas with Saffron
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 796 mL chick peas (canned, drained); 3 tbsp extra virgin olive oil; 1 onion (small, chopped); 3 ripe tomatoes (peeled and chopped); 1 pinch hot red chili pepper (or 1 fresh red chili); salt and pepper (freshly ground, to taste); 1/4 tsp saffron powder (dissolved in a little water)

A Mediterranean side of chick peas simmered with fresh tomatoes and chili, finished with a golden touch of saffron.

Yield Serves 4

Total Time 30 minutes

Main Ingredients Chick Peas

Category Pasta, Soups & Rice

Prep: 10 minutes · Cook: 20 minutes

View Products Used Explore More Pasta, Soups & Rice

What Is Chick Peas with Saffron?

A simple Mediterranean dish where chick peas simmer briefly with fresh tomatoes and a touch of chili, then take on the golden colour and aroma of saffron.

Why Make Chick Peas with Saffron?

Saffron makes humble chick peas feel special
A versatile side or light vegetarian main
Ready in about 30 minutes
Naturally vegan and gluten-free
Gentle heat from the chili balances the saffron

Unico Products Used in This Recipe

Chick Peas with Saffron — Shopping List (4 servings)

Ingredients

796 mL chick peas (canned, drained)
3 tbsp extra virgin olive oil
1 onion (small, chopped)
3 ripe tomatoes (peeled and chopped)
1 pinch hot red chili pepper (or 1 fresh red chili)
salt and pepper (freshly ground, to taste)
1/4 tsp saffron powder (dissolved in a little water)

Adjust servings 4

Instructions

Drain the chick peas, place in a saucepan with plenty of salted water and bring to a low boil; cook 5 minutes, then drain, reserving about 1/2 cup of the cooking liquid.
Heat the oil in a skillet over medium-low heat; add the onion and cook until translucent without letting it colour.
Add the chick peas, then the tomatoes and chili pepper; taste for salt, add pepper, and pour in the reserved cooking liquid.
Bring to a boil and simmer for 5 minutes.
Dissolve the saffron in a little water, add to the pan, mix well and simmer 1-2 minutes more; transfer to a bowl and serve.

Cooking Tips

Bloom the saffron in warm water before adding
Reserve the bean cooking liquid — it carries flavour
Don't brown the onion; keep it soft and sweet
Peel the tomatoes for a silkier texture
Serve warm or at room temperature with crusty bread

Frequently Asked Questions About Chick Peas with Saffron

1. Why is saffron so expensive?

Each crocus flower yields only three stamens, which are hand-picked and dried — hence the price.
2. Can I substitute turmeric for saffron?

Turmeric gives a similar colour but an earthier flavour; use just 1/4 tsp.
3. Is this a main dish or a side?

It works both ways — a side for grilled meats or a light vegetarian main with bread or rice.
4. Can I use dried chick peas?

Yes — soak and cook them first; about 2 cups cooked replaces a 796 mL can.
5. How do I store leftovers?

Refrigerate up to 4 days; the saffron flavour deepens overnight.

Cooking Guides & Tips

Cooking with Beans and Legumes
Ultra Balanced: Beans, Rice and Tomatoes for Meals That Fill You Up A protein-plus-grain formula — beans, rice and tomatoes — for balanced, satisfying meals that keep well and stretch a budget.