Potato and Chickpea Soup With Yogurt Recipe

Name: Potato and Chickpea Soup With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces boneless shoulder of lamb, trimmed of all fat; ⅔ cup dried chickpeas, soaked overnight; 4 large boiling potatoes (1 1/2 pounds); 1 teaspoon coarse salt, plus salt to taste; 6 cups plain low-fat yogurt, drained to make 3 cups; 1 egg; 1 tablespoon all-purpose flour; 2 tablespoons olive oil or butter; 1 teaspoon freshly ground black pepper; 1 rounded tablespoon safflower threads

Servings: persons

1
Cut the meat into 1/2-inch cubes.
2
In a 4-quart saucepan, combine the meat and 8 cups water.
3
Bring to a boil and skim carefully.
4
Add the drained chickpeas, reduce heat, cover and simmer for 1 hour.
5
Up to this point, the soup can be prepared one day in advance.
6
About 1 hour before serving, peel potatoes and cut into 1/2-inch cubes.
7
Add potatoes and 1 teaspoon salt to the soup base, and cook until tender.
8
In a second saucepan, whisk the yogurt with the egg, flour and 1 tablespoon of the oil or butter, until completely smooth.
9
Set yogurt mixture over low heat, and turn off heat under the soup.
10
Gradually stir 2 cups of the hot soup base into the yogurt mixture in order to raise its temperature.
11
When the temperature of the yogurt is hotter than the temperature of the soup (test by touching), pour the yogurt mixture back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes.
12
Correct the seasoning with salt.
13
Transfer to a soup tureen.
14
Press the black pepper and safflower threads through a fine sieve.
15
Place the powdered spices in the center of the soup.
16
Heat the remaining tablespoon of oil or butter in a small pan or skillet; bring to a sizzle, pour over the spices and stir gently to create swirls.
17
Cover the soup and wait 5 minutes before serving.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces boneless shoulder of lamb, trimmed of all fat, ⅔ cup dried chickpeas, soaked overnight, 4 large boiling potatoes (1 1/2 pounds), 1 teaspoon coarse salt, plus salt to taste, and more.

Yes, Potato and Chickpea Soup With Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Chickpea Soup With Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions