Chickpea and Saffron Soup [ 30 min ]
This Golden Saffron Chickpea Soup not only dazzles with its burst of warm colors but also delights with a harmonious blend of flavors. Perfect for chilly days, this soup is a delightful hug in a bowl, combining the earthy richness of chickpeas with the luxury of saffron, and held together by a savory broth. Ready in just 30 minutes, it’s an easy yet impressive dish suited for any occasion.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1/2 teaspoon saffron threads
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and diced carrot, and sauté until softened, about 5 minutes.
- Stir in the minced garlic, red bell pepper, ground cumin, smoked paprika, and turmeric powder, cooking for another 2 minutes.
- Add the chickpeas, vegetable broth, saffron threads, salt, and black pepper to the pot. Bring to a boil.
- Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
- Using an immersion blender, blend part of the soup to give it a creamy texture while keeping some chunks for added interest.
- Stir in the fresh parsley just before serving.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 27gProtéines: 7gFat: 5gSucre: 5g
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