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Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic
Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • Fine-grain sea salt
  • 3 cups cooked chickpeas or 1 ½ (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 2 cloves garlic, finely chopped
  • ¼ teaspoon saffron threads (2 modest pinches)
  • 3 large egg yolks, lightly beaten
  • 1 cup plain yogurt
  • Sweet paprika
  • Small bunch fresh cilantro, chopped
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