Heat a saucepan with a medium-high heat and add in a generous ½ cup of vegetable broth, once it comes to a light boil remove from the heat and transfer to a bowl, pinch in ½ tsp saffron threads and set aside

Thinly slice 4 cloves of garlic, finely dice ½ of an onion, reserve 2 cups of fresh spinach and drain one 15 oz (400g) can of cooked chickpeas into a sieve and rinse under cold running water

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlics & diced onions and mix with the olive oil, after 3 minutes and the onions are translucent, add in the 2 cups of fresh spinach and continue to mix, after 1 minute and the spinach has welted, add in the drained chickpeas and season with sea salt & black pepper, mix together until well combined, then add in the saffron infused vegetable broth and give it a gentle mix so everything is evenly divided, simmer on a medium heat until the broth has reduced in half, between 4 to 5 minutes, then remove from the heat and serve at once, enjoy!