Chickpeas with saffron

Leave the chickpeas to soak in an amount of water that is three times its volume; the previous night. The next morning, put a casserole over low heat with the chickpeas covered with water three fingers above. Add the onion, the carrot, the leek and the cloves of garlic, all the vegetables cut and peeled. Add abundant saffron strands, depending on how much we want to aromatize, in addition to a generous stream of virgin olive oil.

Let it cook over very low heat and covered, until the legume is soft. At that time, we will add the peeled potatoes, chopped into pieces of about three centimeters, as well as the salt, letting it cook for ten more minutes. Taste it, rectify salt and oil as desired and remove from the heat. Let it rest before serving.