Smoky Chickpea Soup With Herbs And Yogurt Recipes

EASY YOGURT SOUP WITH ORZO AND CHICKPEAS

Easy Yogurt Soup With Orzo and Chickpeas image

This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.

Provided by Claudia Roden

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

¼ cup (50 g) orzo or long-grain rice
3 cups (720ml) chicken or vegetable stock
1 tbsp cornstarch
1 egg yolk
1 cup (240 g) Greek yogurt
1 tbsp dried mint
1 good pinch saffron threads or ½ tsp ground turmeric
Black pepper
¾ cup (120 g) canned chickpeas, drained and rinsed
Salt
Extra-virgin olive oil for serving
Sumac for serving
Aleppo pepper for serving

Steps:

Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
A few minutes before serving, mix the cooked orzo or rice into the soup.
Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.

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