Turkish Chickpea and Yogurt Soup with Mint Recipe
This soup combines creamy yogurt, tender chickpeas, and refreshing mint, giving an effect a bit like a cross between a cold soup and a light stew. In Turkey, similar soups are often served at family lunches because they are filling but not heavy. The flavor is mild, slightly tangy from the yogurt, and very soothing.
A comforting Turkish-inspired soup that combines the creaminess of yogurt with the heartiness of chickpeas and rice, finished with aromatic garlic-mint butter. It is filling yet light, with a gentle tang and soothing flavor that works well in every season.
Chef's tips
Keep the heat very low after adding the yogurt mixture and stir often – this is the key to a smooth, velvety soup without curdling. If you are unsure, you can briefly take the pot off the heat while pouring in the yogurt mixture, then return it to the lowest flame.
How to serve
Serve in warm bowls, topped generously with the garlic-mint butter. Add extra fresh mint or a pinch of chili flakes for a bit of heat. Pair with warm flatbread, pita, or rustic sourdough to soak up the broth.
Ingredients
- chickpeas - 300 g
- plain yogurt - 400 g
- vegetable stock - 1 l
- rice - 60 g
- egg yolk - 1 piece
- wheat flour - 1 tablespoon
- butter - 25 g
- mint - 1 teaspoon
- garlic - 2 cloves
- salt
- black pepper
Preparation
- Rinse the rice in a sieve under cold water until the water runs almost clear. Rinse and drain canned chickpeas; if you are using home-cooked chickpeas, simply drain them.
- Bring the stock to a boil in a pot. Add the rice and cook over low heat for 12–15 minutes, until tender but not mushy.
- In a bowl, mix the yogurt, egg yolk, and flour until the mixture is smooth and lump-free. A whisk works best for this.
- Slowly pour about 2 ladles of hot stock from the pot into the bowl with the yogurt, whisking vigorously the whole time so the yogurt does not curdle. The mixture should become thinner and warm.
- Reduce the heat under the pot to minimum. Slowly pour the yogurt mixture into the pot with the rice, stirring constantly with a spoon or whisk. Cook for 5–7 minutes over very low heat, stirring from time to time, until the soup thickens slightly. Do not let it come to a rolling boil.
- Add the chickpeas, season with salt and pepper, and cook for another 5 minutes, until everything is hot.
- In a small saucepan, melt the butter over medium heat. When it starts to foam lightly, add the finely chopped garlic and fry for 30–40 seconds, until fragrant but not browned. Remove from the heat, add the mint, stir, and immediately take the pan off the burner.
- Ladle the soup into bowls and drizzle the hot garlic-mint butter over the top. Serve immediately.
Storage
Zupę przechowuj w lodówce i podgrzewaj bardzo delikatnie na małym ogniu, często mieszając, nie dopuszczając do wrzenia, żeby jogurt się nie zwarzył. Masło z miętą najlepiej przygotować świeże przy każdym podgrzewaniu.
