2
tablespoons olive oil
1
large yellow onion, finely chopped
Fine-grain sea salt
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)
Sweet paprika
Small bunch fresh cilantro, chopped