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Chickpea and Yogurt Soup

4 Servings

30 minutes

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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

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Reviews
Maureen T.

This soup is wonderful. I didn’t have fresh parsley or dill handy. I used some freeze dried parsley to add a pop of color to the soup and topped the bowl with a handful of fresh chopped arugula. Used vegetarian better than bouillon base instead of stock at 4 qts water to 1 Tbs base. That is 25% weaker than the package directions but that base is pretty potent.

Scott P.

I love this soup recipe. I was initially reluctant to try making it because my stomach kept "telling" me yogurt and hot chicken broth shouldn't be paired. Nonsense! The soup was tremendous. I added the arugula on the headnote suggestion above, and that, too, worked splendidly.