The night before:

1. Soaking the chickpeas: Soak the chickpeas in plenty of water overnight, without adding salt.

In the morning:

1. Cooking the chickpeas: Drain the chickpeas and boil them in plenty of new water with a sprig of sage, a clove of garlic, the cherry tomatoes and a pinch of salt.
2. Saffron preparation: When the chickpeas are cooked, put a little of the chickpea cooking water in a coffee cup.
   When warm, soak the saffron stigmas for at least 1 hour, covering with plastic wrap.

Soup preparation:

1. Stir-fry: In a separate pot, prepare a stir-fry with finely chopped shallots, chili pepper (amount to taste) and a bay leaf.
   Cook for about 5 minutes over low heat.
2. Adding the chickpeas: Pour the drained chickpeas into the pot with the sauté and let them season on low heat for about 3 minutes.
3. Completing the soup: Add just enough of the chickpea cooking liquid to achieve a desired consistency.
   Add the saffron stigmas with their liquid, adjust the salt, and cook for another 3 to 5 minutes.

Service:

1. Serving: Pour the soup into the previously prepared bread bowls and serve hot.

Enjoy chickpea soup with saffron stigmas, a refined and flavorful comfort food.
This recipe, full of wholesome ingredients and delicate flavors, is perfect for warming you up during cold winter days.
Served in bread bowls, the soup becomes a complete and delicious meal that will win over all your guests.
Try it and be enveloped in its unique flavor.