Serves 4 to 6
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)
Small bunch fresh parsley, chopped
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.