-
Prep time
15 minutes -
Cook time
15 minutes -
Serves
4 to 6
- Test Kitchen-Approved
Ingredients
2 tablespoons
olive oil
1
large yellow onion, finely chopped
1 pinch
fine-grain sea salt, to taste
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)
1 dash
sweet paprika
1
small bunch fresh cilantro, chopped
Directions
- 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.
- Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
- 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.
- 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.
- Ladle into individual bowls and serve sprinkled with a touch of paprika and plenty of chopped cilantro.