Ingredients

• 1 lb. dry garbanzo beans
• 1 tablespoon salt (for soaking)
• water (for soaking)


• 1 tablespoon oil
• 1 onion, chopped
• 2 ham hocks
• 1 1/2 quarts water (6 cups)
• 1 large Russet potato, peeled and cubed
• 1 tablespoon salt
• 1 pinch saffron

Directions

Pour dry garbanzo beans into a large soup or Dutch oven pot with

the 1 tablespoon of salt and enough water to cover beans. Briefly stir to blend in salt and soak for a minimum of 12 hours (overnight soaking easiest).

After beans have soaked for a minimum of 12 hours, pour beans into a colander to drain. Rinse beans and set aside.

Heat oil in the soup pot. Once oil is hot, reduce heat to low-medium and add onions. Cook until tender (about 2-3 minutes). Add beans, ham hocks and water to onions. Stir briefly to combine and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 1 hour.

Once soup has simmered for 1 hour, remove ham hocks from soup pot and place on a cutting board. Remove the lean meat from ham hocks, breaking into bite-size pieces, and return to soup pot. Discard any unwanted ham hock parts. Add salt, pinch of saffron and potato cubes to soup. Stir briefly to combine, and continue to simmer for 15-30 minutes, or until potatoes are al dente (be careful not to overcook potatoes, because they will become mushy). Remove from heat and serve immediately.