Garbanzo & Spring Greens Soup from Food of the Sun: A Fresh Look at Mediterranean Cooking by Alastai

Ingredients

• 100 ml/3½ fl oz extra-virgin olive oil, plus more to serve salt and pepper
• 12 saffron strands
• 225 g/8 oz dried chickpeas
• 2 tbsp sherry vinegar
• 225 g/8 oz Spanish onion
• 300 ml/½ pt Quick Tomato Sauce
• 225 g/8 oz red onions
• 4 garlic cloves
• 450 g/1 lb spring or winter greens
• 2 bay leaves
• 2 red chillies