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Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and GarlicThe complete recipe for Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic on Yahoo Shine.
  • 2 tablespoons 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 cilantro, chopped
servings:4
  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.
  2. Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
  3. 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.
  4. 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.
  5. Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.

Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic

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    star33.16
    6 ratings
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Ingredients

  • 2 tablespoons 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 cilantro, chopped

Directions

  1. 1In 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.
  2. 2Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
  3. 3In 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.
  4. 4Return 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.
  5. 5Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.

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4 USER REVIEWS
  • Additions

    star44

    Made this soup last night, with Saffron and all, and the flavor was great, but it could have used some additions.
    I would add cubed potatoes and maybe some red pepper. For meat eaters, chicken would go nicely with this soup. We didn't have any naan on hand, so we warmed up tortillas, but naan would have been perfect.
  • Typo!

    star55

    **I meant to say I didn't have any BROTH, haha.
  • Garbonzo stew.

    star11

    I work outside all day. It's 10 degrees and the wind is 15-20 mph.
    Nothing like getting home and having a bowl of chickpea stew.
    With saffron, no less.
  • When I make this...............

    star33

    I have everything in my cupboards to make this except for the saffron. Too rich for my blood. I will use a pinch of tumeric instead!
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