Effortless Chickpeas Yogurt Soup (Print Version)
# Ingredients:
01 -
Half a fresh lemon.
02 -
A teaspoon dried mint.
03 -
A teaspoon paprika powder.
04 -
40 grams walnut halves.
05 -
Two tablespoons vegan butter.
06 -
One and a half tablespoons wheat flour type 550.
07 -
500 grams plain soy yogurt (make sure it's unsweetened).
08 -
240 grams cooked chickpeas.
09 -
70 grams short grain or jasmine rice.
10 -
One and a half teaspoons fine sea salt.
11 -
900 milliliters water.
12 -
Two garlic cloves.
13 -
One whole fresh onion.
# Instructions:
01 -
Top your bowl with the walnut mix, a sprinkle of mint, and a wedge of lemon on the side.
02 -
Drop in the chickpeas. Whisk yogurt with the flour and a splash of broth till smooth. Stir that into your pot and give it two or three minutes to thicken up.
03 -
Melt your vegan butter, toss the walnuts in there for a couple of minutes, then stir in the paprika and keep it warm.
04 -
Chop your onion and garlic nice and small. Boil the water. Add the onion, garlic, salt, and rice, then let it simmer for around ten minutes.
# Notes:
01 -
Eat it with some flatbread.
02 -
Add the yogurt in slowly and keep stirring.
03 -
You can use chickpeas you just cooked too.