This light, brothy chickpea soup is inspired by the flavors of Sicilian cooking. I make a delicate tomato broth infused with garlic, fennel seeds, and a generous pinch of saffron. The chickpeas simmer until soft and creamy, then I stir in fat ribbons of Swiss chard—stems and all, because they taste great and it’s a... The post Brothy Chickpea Soup with Swiss Chard — Sicilian Style appeared first on With Spice.
