From Emel’s turkish kitchen
2 person | 15min.
- 1 can of chickpeas (or/and rice)
- 4 teaspoons olive oil
- fresh mint
- 2 teaspoons dry mint
- 350 gr plain thick yogurt (Total)
- 1 tblsp paprika powder
- 1 tblsp of ground pepper
Cook the chickpeas in salted water with mint leafs for about 10-15 minutes.
In a big bowl stir the yogurt until smooth.
With a spoon add the hot water of the chickpeas to the yogurth and stir, making sure that the texture remains smoth.
Add the chickpeas.
Mix the olive oil and the dry mint together and add it to the soup.
Sprinkle some fresh mint, pepper and paprika on top of the soup.