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A light, bright soup with a fresh tang
Milk Street Bowtie Chickpea and Yogurt Soup

Chickpea and Yogurt Soup

30 minutes

Free

Regular whole-milk yogurt—not Greek-style—gave a pleasant richness and tang to this soup inspired by a weeknight meal from Iranian cookbook author Yasmin Khan. Be sure to whisk the yogurt into the soup off the heat; it will break if the liquid is too hot. We liked the balanced heat from ¾ teaspoon of red pepper flakes, but for a milder dish, decrease it to ½ teaspoon. For a heartier soup, stir in a few handfuls of baby arugula before removing the pot from the heat. Yasmin prefers this soup seasoned with dried mint and chives, but we found the dill and parsley added plenty of flavor.

1 large yellow onion, chopped
2 tablespoons salted butter
Kosher salt
1/2 cup Arborio rice
4 garlic cloves, finely grated
3/4 teaspoon red pepper flakes
1 quart low-sodium chicken broth
1 cup water
15 -ounce can chickpeas, drained
1 cup whole milk yogurt
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Ground black pepper
Ingredients
  • 1

    large yellow onion, chopped

  • 2

    tablespoons salted butter

  • Kosher salt

  • ½

    cup Arborio rice

  • 4

    garlic cloves, finely grated

  • ¾

    teaspoon red pepper flakes

  • 1

    quart low-sodium chicken broth

  • 1

    cup water

  • 15

    -ounce can chickpeas, drained

  • 1

    cup whole milk yogurt

  • ½

    cup chopped fresh parsley

  • ¼

    cup chopped fresh dill

  • Ground black pepper

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Chickpea and Yogurt Soup

Get Ready to Cook

4

Servings

30 minutes

Tip

Don't substitute long-grain white rice for the Arborio. The soup won't develop its silky texture.

Ingredients
  • 1

    large yellow onion, chopped

  • 2

    tablespoons salted butter

  • Kosher salt

  • ½

    cup Arborio rice

  • 4

    garlic cloves, finely grated

  • ¾

    teaspoon red pepper flakes

  • 1

    quart low-sodium chicken broth

  • 1

    cup water

  • 15

    -ounce can chickpeas, drained

  • 1

    cup whole milk yogurt

  • ½

    cup chopped fresh parsley

  • ¼

    cup chopped fresh dill

  • Ground black pepper

Step 1 of 2

Brown the onion and cook in the broth

1
large yellow onion, chopped
2
teaspoons salted butter
1
teaspoon kosher salt
½
cup Arborio rice
4
garlic cloves, finely grated
¾
teaspoon red pepper flakes
1
quart low-sodium chicken broth
1
cup water

In a 2-quart saucepan over medium, combine the onion, butter and 1 teaspoon salt and cook, stirring occasionally, until the onion is softened and browned around the edges, 6 to 8 minutes. Stir in the rice, garlic and pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.


Add the broth and water and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

Step 2 of 2

Add the chickpeas, continue to cook, and serve

15
-ounce can chickpeas, drained
1
cup whole-milk yogurt
½
cup chopped fresh parsley
¼
cup chopped fresh dill
Ground black pepper

Add the chickpeas, then cook, stirring occasionally, until the rice is very soft and the soup has thickened, about 5 minutes. Off heat, whisk in the yogurt, parsley and dill. Taste and season with salt and black pepper.

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