Heidi Swansons Chickpea Stew with Saffron Yogurt and Garlic

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 pinch fine-grain sea salt, to taste
• 3 cups cooked chickpeas or 1 1/2 (15-ounce) cans chickpeas, rinsed and drained
• 4 cups vegetable broth
• 2 cloves garlic, finely chopped
• 1/4 teaspoon saffron threads (2 modest pinches)
• 3 large egg yolks, lightly beaten
• 1 cup plain yogurt (Greek or regular)
• 1 dash sweet paprika
• 1 small bunch fresh cilantro, chopped

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