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Home/Recipes/Chickpea Soup with Saffron and Mushroom-Almond Garnish

Chickpea Soup with Saffron and Mushroom-Almond Garnish

Serves 6 to 8
Time 1 hr 10 min
This soup offers a bevy of complementary flavors and textures: buttery fingerling potatoes, crunchy almonds, tender chickpeas, vibrant parsley and earthy mushrooms.
Special Diets:
Dairy-Free
Gluten-Free
Vegan
High-Fiber
Wheat-Free
Ingredients
  • Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon saffron threads
  • 1/2 pound fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1/2 cup dry white wine
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 (15.0-ounce) cans garbanzo beans, drained and rinsed
  • 1/2 cup chopped fresh parsley
  • Garnish
  • 1 tablespoon extra-virgin olive oil
  • 2 cups quartered cremini or white button mushrooms
  • 1 tablespoon lemon juice
  • 1/2 cup almonds, toasted and chopped
  • 1/4 cup chopped fresh parsley
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Method

To make the soup, heat oil in a large heavy pot over medium heat.

Add onion and garlic and cook until tender, stirring frequently, 6 to 8 minutes.

Add saffron and potatoes, increase heat to medium-high and cook, stirring frequently, until potatoes are browned, 4 to 6 minutes.

Add wine and stir to scrape any brown bits that have accumulated at the bottom of the pan.

Add vegetable broth, chickpeas and parsley and bring to boil.

Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.

Allow soup to cool.

Purée two cups of the soup in a blender.

Return purée to pot. Season with salt and pepper.

Simmer for five minutes to reheat.

Meanwhile, make the garnish.

Warm oil in a skillet over medium-high heat.

Add mushrooms and lemon juice and cook until mushrooms release their juices, 4 to 6 minutes.

Add almonds and parsley, and cook until the mixture is lightly browned, about 2 minutes, and set aside.

Ladle soup into bowls and garnish with the mushroom-almond mixture.

Nutritional Info:
Per serving: 330 calories (110 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 930mg sodium, 46g carbohydrates (9g dietary fiber, 5g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon saffron threads
  • 1/2 pound fingerling potatoes, sliced into 1/4-inch-thick rounds
  • 1/2 cup dry white wine
  • 6 cups low-sodium vegetable broth
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 2 (15.0-ounce) cans garbanzo beans, drained and rinsed
  • 1/2 cup chopped fresh parsley
  • Garnish
  • 1 tablespoon extra-virgin olive oil
  • 2 cups quartered cremini or white button mushrooms
  • 1 tablespoon lemon juice
  • 1/2 cup almonds, toasted and chopped
  • 1/4 cup chopped fresh parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.