With a wedding dress to look good in next October I've really started to think about mixing it up in the kitchen. I need to get out of the habit of eating out or just eating a boxed meal. For me this means trying new flavours! I have wanted to try Saffron for awhile but the cost has kind of dissuaded me. While perusing the web the other day however I came across a soup recipe that was right up my alley! I'm glad I did because the results were remarkable!
Now I should mention that the first website that I found this recipe on was missing both an ingredient and a step but it turned out well despite the fact. For example I didn't know to add zucchini and i also didn't know the step of sautéing the onions but it all came together in the end. Soup is pretty easy this way. As a little addition I took a left over soft taco shell and baked it in the oven at around 400F and added it as a delicious garnish. Very easy to do :)
Here is the proper recipe as i found in Cook’s Illustrated The Best 30-Minute Recipe book.
3 cups low-sodium chicken broth
2 (15.5 oz.) cans chickpeas, drained
1 (14.5 oz.) can diced tomatoes
¼ teaspoon saffron threads, crumbled
Salt and ground black pepper
2 tablespoons unsalted butter
1 onion, minced
4 garlic cloves, minced
½ teaspoon ground ginger
½ teaspoon ground cumin
2 zucchini, cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 lemons, quartered (for serving)
2 (15.5 oz.) cans chickpeas, drained
1 (14.5 oz.) can diced tomatoes
¼ teaspoon saffron threads, crumbled
Salt and ground black pepper
2 tablespoons unsalted butter
1 onion, minced
4 garlic cloves, minced
½ teaspoon ground ginger
½ teaspoon ground cumin
2 zucchini, cut into ½-inch pieces
2 tablespoons minced fresh cilantro
2 lemons, quartered (for serving)
1. HEAT BROTH MIXTURE: Bring broth, chickpeas, tomatoes, saffron, and ½ teaspoon salt to boil, covered, in large saucepan and set aside.
2. SAUTE ONION: Meanwhile, melt butter in large saucepan over medium-high heat. Stir in onion and ¼ teaspoon salt and cook until softened and slightly browned, 3 to 5 minutes.
3. SAUTE AROMATICS: ADD BROTH MIXTURE AND ZUCCHINI: Stir garlic, ginger, and cumin into pan and cook until fragrant, about 30 seconds. Stir in broth mixture and zucchini, scraping up any browned bits. Bring to a simmer and cook until zucchini is tender, about 10 minutes.
4. SEASON: Stir in cilantro. Off heat, season with salt and pepper to taste. Serve with lemon wedges.
2. SAUTE ONION: Meanwhile, melt butter in large saucepan over medium-high heat. Stir in onion and ¼ teaspoon salt and cook until softened and slightly browned, 3 to 5 minutes.
3. SAUTE AROMATICS: ADD BROTH MIXTURE AND ZUCCHINI: Stir garlic, ginger, and cumin into pan and cook until fragrant, about 30 seconds. Stir in broth mixture and zucchini, scraping up any browned bits. Bring to a simmer and cook until zucchini is tender, about 10 minutes.
4. SEASON: Stir in cilantro. Off heat, season with salt and pepper to taste. Serve with lemon wedges.
I really recommend this. My pictures don't do it justice but it is so good! It also makes about 4 servings so it's good to take to work a few days of the week. Good times. Try it out and let me know what you think!
