Chickpea Soup With Saffron and Almonds

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. 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. 2

   Stir in the almonds and the saffron. Turn off heat.

3. 3

   Add chickpeas and water to the skillet. Mash until most of the peas are crushed. Cook until hot.