About Recipes Classes Rick's Specialty Market
Login Register
Home About Recipes Classes Rick's Specialty Market Register Login

Chickpea Stew with Saffron, Yogurt, and Garlic

ServesĀ 4 to 6

Ingredients

2 tblespoons olive oil

1 large yellow onion, finely chopped

Fine-grain sea salt

3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained

4 cups vegetable broth

2 cloves garlic, finely chopped

1/4 teaspoon saffron threads (2 modest pinches)

3 large egg yolks, lightly beaten

1 cup plain yogurt (Greek or regular)

Sweet paprika

Small bunch fresh parsley, chopped

Directions

Step 1: In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes.

Step 2: In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.

Step 3: Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.

Step 4: Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.

Categories

Soups, Stews

Similar Recipes

Cold Cucumber Soup with Yogurt and Dill

Homemade Onion Soup Mix

Chicken Corn Chowder

Old Fashioned Vegetable Beef Soup

Creamy Fresh Asparagus Soup