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Canned Chickpea and Saffron Soup

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • Salt and pepper
  • Pinch of saffron
  • Red chile flakes (optional)
  • 1 15–ounce can tomato purée
  • 2 cups canned chickpeas
  • 3 cups vegetable stock or water
  • 1 1/2 pounds spinach, trimmed of thick stems and chopped, or 1 10-ounce bag frozen spinach
  • 1/2 cup grated parmesan cheese (optional)
  • Toasted almonds, chopped, for garnish (optional)

Instructions

  1. Put the oil in a large pot over medium-high heat. Add the onion and garlic, sprinkle with salt, pepper, and the saffron, and cook, stirring frequently, until they soften and become translucent, 2 to 3 minutes. Stir in a pinch of chile flakes if you’d like.
  2. Add the tomato purée, chickpeas, and stock. Bring the mixture to a boil, then add the spinach and bring to a boil again. Lower the heat so the soup bubbles gently but steadily. Cook, stirring frequently, until the spinach softens and the soup thickens, 3 to 5 minutes. Taste, adjust the seasoning, and serve, sprinkled with some cheese and almonds if you’d like.

— Recipe from How to Cook Everything: Completely Revised Tenth Anniversary Edition