Saffron Chickpeas

Ingredients

To prepare the saffron chickpeas, place the soaked legumes in a pot with about 2 liters of water and the bay leaf. Simmer very gently for about 1.5 to 2 hours until tender. Drain the chickpeas, discard the bay leaf, and set aside about 100 ml (approx. 1 deciliter) of the cooking liquid.
Heat 2 to 3 tablespoons of extra virgin olive oil in a skillet. Add the chopped onion and cook until translucent. Stir in the crushed tomatoes and dried chili pepper. Season with salt and cook for 5 to 10 minutes, stirring frequently.
Dissolve the saffron in the reserved cooking water, then pour it into the skillet. Stir and bring to a boil. Add the chickpeas, adjust the salt to taste, and let everything simmer over medium heat for 5 minutes to combine the flavors.
Transfer the saffron chickpeas to a serving dish and serve warm.