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Chickpea and Yogurt Soup
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.
large yellow onion, chopped
tablespoons salted butter
01In 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.
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