Food52 #48 Chickpea Stew with Saffron, Yogurt & Garlic
After making the initial broth with sautéed onions, chickpeas, vegetable broth, and garlic, the tempered egg mixture gets stirred in and cooks until it thickens slightly. A little paprika and cilantro gets sprinkled on top. I used celery leaves because cilantro isn't a favorite in our house. I had a few spoonfuls but found the soup rather boring. Christine agreed and we decided to pass and just eat the leftover pizza. Like some of the other soups I've made from the book, it just needs more. Neither of us like whole chickpeas so their off-putting texture certainly didn't help. I was really bothered that for the second time from this cookbook that I had to use the expensive spice, saffron, only to not enjoy the recipe. We won't be making this one again.