Garbanzo Bean Stew with Escarole

Ingredients

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

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