Chickpea Soup With Saffron and Almonds
"SBD P1"
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 cup roasted almonds, broken into pieces
- 2 cups canned chick-peas, rinsed
- 1⁄4 cup extra virgin olive oil
- 1 large onion, chopped
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon saffron
- 7 cups water
directions
- Place half of the oil in a deep skillet and heat. Once hot, add onion, garlic, some salt and pepper and cook until onion softens and starts to brown.
- Stir in the almonds and the saffron. Turn off heat.
- Add chickpeas and water to the skillet. Mash until most of the peas are crushed. Cook until hot.
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RECIPE SUBMITTED BY
Just an ordinary woman who is a mom and wife, one who likes to cook. I have lived in Florida, Colorado, and the Republic of Georgia. I try to learn the local dishes and incorporate them into my kitchen.
