Roasted Bell Peppers with Chickpeas and Saffron Broth

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I like to make this soup in late summer when pepper season has just begun to crest and you know that autumn is right around the corner. There is a certain smell in the air and the way the sunlight falls causes the middle part of the day to appear fuller and richer. I think that I make this golden broth to imitate the Northern Californian sun dappled afternoons. 

This is a simple but decadent soup that allows the key flavors of roasted pepper and saffron to shine. There aren’t many moving pieces to it and I find that it can be easily assembled while you are chatting distractedly or attending to a more complicated dish. Serve with a crust piece of sourdough and a simple green salad to round out your repast. 

Ingredients

• 6-7 medium bell peppers, a combination of red, yellow and/or orange 
• 1 c chickpeas, soaked overnight
• 3 whole cloves of garlic, peeled 
• 2 tsp salt, divided
• 1 bay leaf
• 1 piece of kombu
• Generous pinch of saffron
• 6qt of water or stock
• ½ medium lemon, juiced
• Olive oil for drizzling
• Freshly ground black pepper

Directions

1. Preheat oven to 450°F. 
2. Place peppers on a parchment lined baking sheet and roast for 40-45 minutes, turning halfway through. Once the peppers are fully charred, remove from the oven and transfer to a bowl or a cooking pot and then quickly cover with a lid. The steam will allow the skins to be removed more easily.
   
3. Once peppers are cool enough to touch, remove the skins, stems and seeds and compost. Chop peppers into large pieces and set aside.
   
4. While the peppers are cooking, transfer chickpeas to a large pot along with 1 tsp of salt, bay leaf, kombu, saffron and water or stock. Cover and cook over medium heat. Bring to a boil and then reduce to a simmer. Continue to cook until tender, about 30 minutes. Remove bay leaf and kombu and compost. 
5. Add the remaining tsp of salt along with lemon juice. Taste and adjust seasonings.
6. To serve, divide peppers into shallow bowls and ladle chickpeas and broth on top. Drizzle generously with olive oil and black pepper grinds. Serve immediately. 

Serve: 4-6