Yogurt soup with chickpeas is a Turkish soup. Turkish cuisine is famous for its soups. They are always easy to prepare and require a minimum of products. Tasty, creamy, delicate soup, with a slight acidity. It is preparing very fast.
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You will need
- - 1.5 cups of boiled chickpea
- - 1 egg
- - 1 cup of natural yogurt
- - 3 tbsp. l flour
- - 30 g butter
- - 1 liter of broth
- - salt
- - chilli
- - mint
Instruction manual
1
In a thick-bottomed pan, combine eggs and yogurt.
2
Stir the flour well with a little water so that there are no lumps. Mix with yogurt.
3
Pour the chickpeas, put on a small fire.
4
Gradually pour in the broth. The consistency of the soup should be neither too thick nor too thin.
5
As soon as the soup boils, thickens, cook another 5 minutes, salt and remove from heat.
6
Melt the butter in a skillet. Add mint and chili, warm for about 30 seconds.
7
Pour the oil into the soup, mix or add right before serving.
note
Cooking the soup takes 20 minutes of free time.