Garbanzo Bean Stew with Escarole

Ingredients

• 1 cup thinly sliced escarole
• ½ small onion
• 2 cloves garlic
• salt
• black pepper
• 7 ounces garbanzo beans (chickpeas)
• 1 cup reduced-sodium chicken broth
• + 3 more ingredients
• • ¼ teaspoon saffron
  • ½ teaspoon olive oil
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried

Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes. Remove half of the stew; purée it in a blend...

View full recipe at Epicurious