Finally a recipe!

I wanted to share this soup recipe with you today, it has two of my favorite ingredients in it...beans and yogurt! It is a very simple recipe and is quite satisfying, I actually ate it for breakfast this morning!

Yogurt Soup with Rice and Chickpeas
from Claudia Roden's Tamarind & Saffron
serves 6

100g rice (about 1/2 cup), cooked

4 cups chicken stock, homemade or bought

2 cups thick plain yogurt, not non-fat (I usually use something in the range of 6% - 11% milk fat)

2 tablespoons flour

 2 egg yolks

pepper and salt

14 oz can chickpeas, drained and rinsed

Bring the chicken stock to a boil in large pot, reduce to a very low heat.
In a bowl whisk together the yogurt, flour and egg yolks. Season with salt and pepper.
Whisk a bit of the hot stock into the yogurt mixture, just to bring it closer to the temperature of the stock. Then pour the yogurt mixture into the broth. Stir, allowing to the soup to cook until it thickens slightly.
Right before serving stir in the rice and chickpeas and heat through.

There you go! Have a great day!