Yogurt soup with chickpeas and rice

Soft, creamy and full of flavour. This soup, inspired by a Turkish recipe, combines simplicity with a rich tradition, bringing together chickpeas, rice and mint in a warming dish

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Prep Time 10

Cook Time 25

Total Time 35

Course Soups

Cuisine Turkish, Own recipe

Servings persons

Calories 228 kcal

Equipment

cooking pot
sieve

Ingredients

80 gr rice long grain
250 gr chickpeas pre-cooked and drained
250 gr greek yogurt plain
2 cloves garlic
2 tbl spoon olive oil
1 liter hot water
5 gr fresh mint leaves

For the herbal oil:

2 tbl spoon olive oil
1 tea spoon chili flakes or pull biber
½ tea spoon sweet paprika powder
pinch salt

Instructions

Drain the yoghurt in a fine sieve.
Beat the egg.
Grate the garlic and fry in olive oil for 2 min. Add the rice and hot water. Cook until the rice is tender and add the rinsed and drained chickpeas.
Put the drained yoghurt in a bowl. Stir in the beaten egg. Spoon 1 tablespoon of the hot water (soup) under the yoghurt, stir and repeat 3 times. The idea is for the yoghurt to warm up so it does not curdle.
Now add this to the soup, stir well and heat for a while. Season with salt and pepper.
For the herb oil, mix all the ingredients together. You can heat the oil for a while (not too hot) so flavours mix well.
Serve the soup in separate plates and top with a 1 tsp of herb oil and freshly chopped mint.

Notes

Yoghurt soup with chickpeas and rice, known as Yoğurt Çorbası. This is a classic of Anatolian, Turkish cuisine. It often has chard or minced meat added to it. I opted for a nutritious vegetarian version.

It is a creamy soup in which yoghurt is the base, combined with nutritious chickpeas, soft rice and an aromatic herb oil with mint. This traditional dish is often served as a warming appetiser or light meal. The combination of yoghurt and mint adds a refreshing touch, while the rice and chickpeas provide a filling and nutritious texture. Perfect for lovers of Middle Eastern cuisine and a delicious variation on classic creamy soups!

Nutrition

Serving: 6persCalories: 228kcalCarbohydrates: 24gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 2mgSodium: 33mgPotassium: 214mgFiber: 4gSugar: 3gVitamin A: 217IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Keyword vegetarian soup, turkse soep, turkish soup, nutricious soup, rice soup, soup with chickpeas, yogurt soup

Tried this recipe?Let us know how it was!

Another soup based on a Turkish recipe:

Turkse rode linzensoep 5 — Yogurt soup with chickpeas and rice 4

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

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