Serves 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.