text: Kahakai Kitchen: Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays
  Heidi Swanson's Chickpea Stew with Saffron, Yogurt, and Garlic for Souper (Soup, Salad & Sammie) Sundays
  I wanted a simple soup this weekend, one that was quick to make as I spent all day yesterday at a writing workshop. I pinned this Heidi Swanson recipe a while back from Food52.com and had most everything I needed to make it today.
  Food52 says, "A spring vegetarian chickpea soup that's lush in all the right places (but won't lull you to sleep)."
  From Super Natural Every Day by Heidi Swanson via Food52.com
  3 cups cooked chickpeas or 1 1/2 (15-oz) cans chickpeas, rinsed & drained
  1/4 tsp saffron threads (2 modest pinches)
  Notes/Results: A good, simple soup that has a slightly tangy taste from the yogurt that makes it almost lemony. It reminds me in a way of Greek avgolemono soup with the eggs stirred in--especially when served with the rice. A good rainy spring day soup, I'd happily make it again.
  Linking up to I Heart Cooking Clubs for this week's April Showers theme. Heidi Swanson is one of our 19 featured chefs.
  We have Judee and Tina hanging out with me in the Souper Sundays kitchen, let's take a look.
  Judee of Gluten Free A-Z Blog made 5 Minute Red Pepper Soup - Zero Points and said, "Red pepper soup is one of my favorite soups. But I often don't have the time or interest to heat up the oven to slow roast the peppers. After eating this delicious soup at a friend's house, I asked for the recipe. I was shocked to find out that she actually made this soup in just 5 minutes in the blender using a jar of roasted peppers! The results are a rich tasty soup that is both high in protein and flavor."
  Tina of Squirrel Head Manor shared a different version of Black Bean Tomato Soup. She said, "Every once in a while I make black bean soup and it's different each time. Here's another version. Check out these bowls, I like them quite a bit. Funny, after looking for a deep and wide bowl at World Market and similar places, we found them at the local grocery store for a low price. Bargain! This is a quick to toss together lunch. We were fortunate enough to eat this lunch on the patio and paired it with leftover gluten free pizza."
  Thanks to Judee and Tina for joining in!
  Labels: beans, eggs, garlic, Heidi Swanson, herbs, I Heart Cooking Clubs, Souper Sundays, soups, vegetarian, Yogurt
  judee April 14, 2019 at 3:47 PM
  I love the flavors in the chickpea soup. Looks hearty and delicious.
  akhil April 14, 2019 at 7:05 PM
  Tina April 17, 2019 at 4:42 AM
  I'm making curry tonight with lots of chickpeas, better save some to make this stew as it looks so good.
  Kim April 21, 2019 at 5:17 AM
  I love all the soups in this roundup, Deb! The red pepper soup is so vibrant and beautiful and Tina's soup has all my favorite ingredients and I could probably eat a version of it every day for the rest of my life!
  Your chickpea soup is really fun. I like the addition of the yogurt and I'm guessing the eggs act as a thickener? Different and fun and delicious. I can see why it caught your eye!
  kitchen flavours April 23, 2019 at 5:07 AM
  Lovely bowl of soup. I love chickpeas but have never really tried it in soup before. Looks delicious!