Time: 40 minutes
  Difficulty: moderate
  Serves: 6


  • 1 small onion, chopped

  • 1 carrot, chopped

  • 1 celery stick, chopped

  • 1 litre stock, or water mxed with stock cube

  • extra virgin olive oil, to taste

  • salt and pepper, to taste

  • 20 saffron threads – left to soak in a cup of warm water for at least ten minutes

  • 400 g canned chickpeas, drained


Put the celery, onion and carrot in a pot with the stock; bring to the boil. Reduce heat and cook until vegetables are tender.

Blend the vegetables with their liquid, or blend separately then return to the liquid; it depends on the type of blender you are using.

Add the soaked saffron and chickpeas, then warm through.

Serve with a drizzle of extra virgin olive oil oil, and if you wish, a slice of toasted bread.