Chickpea Stew

• Vegetarian
• Gluten free

• Produce

  • 1 Chickpeas
  • 1 Cilantro
  • 1 Garlic
  • 1 Onion

• Refrigerated

  • 1 Egg yolks

• Canned Goods

  • 1 Chicken or vegetable stock

• Baking & Spices

  • 1 Chili powder
  • 1 Saffron
  • 1 Salt
  • 1 White pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Greek yogurt

Found on peelerspansandpeppers.com

Description

Ingredients

• Olive Oil
• Onion
• Garlic
• Chicken or vegetable stock
• Chickpeas
• Egg yolks
• Greek yogurt
• Saffron
• Salt
• White pepper
• Chili powder
• Cilantro

Directions

• 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.

Nutrition