Prepare the Almonds: Using the flat side of a large knife, gently crush the roasted almonds into large, coarse pieces. You can also pulse them once or twice in a food processor.
Set aside.
Cook the Chickpeas (if using dried): Soak the chickpeas for several hours or overnight.
Drain, then place them in a large pot with fresh water to cover by 2 inches.
Bring to a boil, then reduce the heat and simmer, covered, for about 1 hour or until tender.
Drain the chickpeas, reserving at least 1 cup (240 ml) of the cooking liquid.
Sauté the Aromatics: In a large pot or Dutch oven, heat half of the olive oil over medium-high heat.
Add the chopped onion, garlic, a generous pinch of salt, and pepper.
Cook, stirring occasionally, for about 10 minutes until the onion is soft and lightly browned.
Stir in the crushed almonds and crumbled saffron, then turn off the heat.
Combine and Simmer: Add the cooked chickpeas to the pot with the onion mixture.
Pour in the reserved chickpea cooking liquid (if using) and the vegetable stock.
Using a potato masher or the back of a large spoon, gently mash some of the chickpeas against the side of the pot to create a thicker, creamier texture.
Finish and Serve: Bring the soup to a simmer over medium-high heat and cook for 5-10 minutes to allow the flavors to meld.
Taste and adjust seasoning with more salt and pepper if needed.
Drizzle with the remaining olive oil, garnish with fresh parsley, and serve hot.
Set a block of Manchego or Parmesan cheese on the table with a grater for a savory, rich topping just before serving.
