Cold Yogurt Soup with Chickpeas and Bulgur

1. 1

   Put the bulgur in a pan with 1 cup water and a little salt.

2. 2

   Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender.

3. 3

   Let it cool.

4. 4

   Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using.

5. 5

   Season with salt, and mix well.

6. 6

   Stir in the drained chickpeas and the bulgur and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.