Yogurt And Chickpea Soup

1. 1

   Heat 3 tbsp oil in a large saucepan over medium heat. Cook 1 onion for 5 mins, stirring, until soft and golden brown. Add chickpeas and 6 cups water. Bring to a boil then reduce heat to low and simmer for 1 hour, until almost tender.

2. 2

   Add rice and another 4 cups water. Bring to a boil. Boil for 20 mins, until rice is very tender, adding up to another 2 cups cups water if too thick. Add yogurt and cook for 5 mins over low heat.

3. 3

   Meanwhile, spread mint leaves out on a microwave-safe plate. Microwave on HIGH (100%) for 1-2 mins, until dried. Heat remaining oil in a small frying pan over high heat. Fry mint leaves for 30 seconds, until crispy. Remove and set aside to drain on paper towels. Reduce heat to medium. Add remaining onion to pan and cook for 10 mins, stirring occasionally, until caramelized.

4. 4

   Ladle soup into bowls. Serve topped with crispy mint and caramelized onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.