Saffron chickpeas

2   tablespoons olive oil
5   cloves garlic, finely chopped
Generous pinch of saffron threads
2   tablespoons chopped fresh parsley
2   cans (16 ounces each) chickpeas, drained and rinsed
3   cups chicken stock
     salt, to taste

In a heavy-based saucepan, heat the oil and cook the garlic and saffron over medium heat, stirring, 
for 2 to 3 minutes or until the garlic turns golden. Stir in the parsley and cook, stirring, 
for 1 minute more.  Add the chickpeas and chicken stock and bring the mixture to a boil. 
Turn the heat to low, partially cover the pan, and simmer the chickpeas for 10 to 15 minutes or until they 
are infused with the saffron. Add salt and ladle into bowls. Serve with crusty bread.