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Recipe: Sardinian Chickpea Soup With Saffron (Minestra de Ceci con Zafferano)

Discussion in 'Food Forum' started by The Pontificator, Dec 2, 2007.

  1. The Pontificator

    The Pontificator Angry Samoan

    Sep 18, 2000
    The recipe (and this is a pretty big recipe) calls for a 1/2 teaspoon of real (Spanish) saffron.

    Saffron is expensive but imparts a particular flavor in addition to the color. A lot of Mexican grocery stores sell "Mexican Saffron" (Azafran Flors) which is much less expensive albeit weaker-tasting version. It's the entire crocus flower vs. just the pistils and you'l probably have to use a LOT more of it.

    Dried chickpeas need to be soaked for a very long time. 2-3 days is ideal.