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Great homemade coffee with James Hoffmann.
A light, bright soup with a fresh tang
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.
4
Servings
Tip
Don't substitute long-grain white rice for the Arborio. The soup won't develop its silky texture.
30 minutes
Ingredients
-
1
large yellow onion, chopped
-
2
tablespoons salted butter
Directions
Pardon the interruption
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