The rainy season appears to be underway here in the East Bay. I’m not complaining because it’s still the mildest winter I’ve experienced in over eight years. I’d forgotten how much rain freaks Californians out, though. We get confused by weather. I can’t even tell you how many people in my office this morning said some variation of the phrase, “I thought people moved to California for nice weather,” or “I think we might get washed away in this deluge.” We won’t, we’ll be ok. But the freakouts are happening, nonetheless.
I kind of like the excuse to wear my shiny rain boots, and break out my polka-dotted umbrella.
I also like the excuse to make soup. And rain is the best excuse to make soup. This chickpea soup is wonderful for unexpected rain, relying as it does on pantry staples. If your pantry has saffron in it. And really, it should. I know it’s expensive, but you never need to use a lot of it, and its so special. It deserves a spot in there.
(Also, does anyone watch Worst Cooks in America? My friends got me hooked when we were in Portland, and I laughed hardest at the scene when one of the contestants garnishes her dish with saffron. For color. Oh, sigh.)
This soup has a great golden color, and a luxurious scent and flavor, and it’s partly thanks to the smallest pinch of saffron. I adapted this recipe from Heidi Swanson’s Super Natural Every Day
I wish this recipe had caught my eye sooner. I loved it, and it was fast and easy, which I am starting to appreciate more and more on the weeknights. It’s perfect for a rainy spring evening: The bright flavors make it a little easier to anticipate sunny summer days.
Saffron Chickpea Soup
Adapted from Super Natural Every Day
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, minced
- 2 small-to-medium carrots, diced
- 1 medium head of broccoli, cut into small florets, stems removed
- 1 14-ounce can chickpeas, rinsed and drained
- 4 cups of vegetable broth (plus extra water to cover the vegetables completely)
- 2 small pinches saffron threads
- 3 large egg yolks
- 1 cup plain yogurt
- sweet paprika (for garnishing)
- fresh cilantro or cilantro oil, for garnishing
Heat the olive oil in a large soup pot over medium heat. When the oil is hot, add the onions, and saute, stirring occasionally, until they are just beginning to turn soft and golden yellow. Add the garlic and a pinch of salt and stir for about 30 seconds. Add the carrots and broccoli, and saute for another two or three minutes, or until the broccoli begins to turn bright green. Stir in the chickpeas, and the vegetable broth. Add enough water to make sure all the vegetables are covered. Cover the pot and bring to a boil, then lower the heat and let the soup simmer for about 10 minutes.
While the soup simmers, whisk the egg yolks lightly. Then whisk in the yogurt and the saffron, and a small pinch of salt. Slowly whisk in about a cup of the hot liquid from the soup pot. You want to whisk it constantly, and add the liquid slowly, so the eggs don’t scramble. Once the mixture is combined, very slowly whisk this mixture back into the soup. Lower the heat under the soup pot, so its just barely simmering, and continue to cook, stirring constantly, for about five more minutes. The soup should thicken just a bit, and become nice and creamy.
Serve the soup sprinkled with a bit of paprika, and some cilantro, or cilantro oil.