This chickpea stew is amazing and super easy. Heidi Swanson's blog, 101 Cookbooks, is filled with healthy vegetable, fruit, spice and herb combinations that continually have me in "awe." This recipe is an adaptation of her Chickpea Stew in her James Beard Award winning cookbook; Super Natural Every Day. My changes were minimal to Heidi's recipe.
- Olive Oil - 2 tablespoons
- Onion - 1, large, diced small
- Garlic - 2 cloves, finely minced
- Chicken or vegetable stock - 4 cups (preferably homemade)
- Chickpeas - 2 (15 oz.) cans, drained and rinsed
- Egg yolks - 3
- Greek yogurt - 1 cup
- Saffron - 2 pinches
- Salt - 1/2 - 1 teaspoon
- White pepper - 1/2 teaspoon
- Chili powder - A sprinkle in each bowl or cup
- Cilantro - Fresh, roughly chopped
- Generously coat the bottom of a large soup pan with olive oil.
- Sauté diced onion until translusent, about 10 minutes.
- Add minced garlic, sauté five more minutes.
- Add chickpeas and stock to pan. Simmer for 25 minutes.
- While chickpeas are simmering, combine egg yolks, yogurt and saffron in medium sized mixing bowl. Whisk until throughly combined.
- After chickpeas have simmered for 25 minutes, take a cup of stew and slowly whisk it into the egg/yogurt mixture.
- Using a spatula, slowly scrape the egg/yogurt mixture into the chick pea stew. Stir with wooden spoon to combine.
- Gently heat soup until it has thickened, do not allow it to boil.
- Taste and adjust for salt and pepper. (I use homemade stock with no salt, so please taste before adding salt.)
- Serve with a sprinkle of chili powder and rough chopped cilantro.