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Puglian Chickpea Soup

kept bytihleigh
recipe bySerious Eats

4 cups chicken stock, ideally homemade
2 15-ounce cans chickpeas
6 ounces dried pasta with a broad surface for drying, such as pappardelle
1/3 cup extra virgin olive oil
Sea salt
Small pinch of saffron threads (optional)



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