Chickpea Soup With Saffron and Almonds

SBD P1

• Ready In: 30 mins
• Serves: 4
• Yields: 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

1. 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.
2. Stir in the almonds and the saffron. Turn off heat.
3. Add chickpeas and water to the skillet. Mash until most of the peas are crushed. Cook until hot.