Chickpea Soup with Saffron, Yogurt, and Garlic

chickpea soup

I was looking for a light soup this evening and if possible to use the Franch saffron that we just bought in La Rochelle. So I found Heidi Swanson’s recipe on and gived it a try. I also took her photo.

Chickpea Soup with Saffron, Yogurt, and Garlic
Serves 3
Total Time
30 min
Total Time
30 min
  1. 2 tablespoons olive oil
  2. 1 large yellow onion, finely chopped
  3. Sea salt
  4. 800g cooked chickpeas, rinsed and drained
  5. 1 liter vegetable broth
  6. 4 cloves garlic, finely chopped
  7. 3 saffron pistils
  8. 3 large egg yolks, lightly beaten
  9. 1 cup plain yogurt (Greek or regular)
  10. Small bunch fresh cilantro, chopped
  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. Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
  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.
  3. Return the pot to medium heat and cook, stirring continuously for another 7 minutes or so, until the broth thickens, never quite allowing broth to simmer. Ladle into individual bowls and serve with plenty of chopped cilantro.
Darling, à table!

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