Chickpea and Yogurt Soup
A pleasantly rich and tangy chickpea yogurt soup, inspired by a weeknight meal from Iranian cookbook author Yasmin Khan.
- Makes4 servings
- Cook Time30 minutes
- 2
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.
Don't substitute long-grain white rice for the Arborio. The soup won't develop its silky texture.
Step 1
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
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.
