Recipes
Chickpea and yoghurt soup
November 07, 2015
Views 1,400
Ingredients
- 4-5 cups (approx 1 litre) water
- 3 tablespoon plain or chickpea (gram) flour
- 2 tablespoon plain yoghurt
- salt to taste
- 1 cup chickpeas, boiled
- 1 tablespoon butter
- 1 tablespoon dried mint
- 1 teaspoon red chilli powder
- pinch of asafoetida (optional)
Directions
- Heat the water in a pan.
- Mix the flour and yoghurt in a bowl until smooth. Take one cup of warm water from the pan, add to the flour and yoghurt; mix until smooth.
- Return the mixture to the pan of warm water, add salt and stir constantly on medium heat for about 10 minutes.
- Add the chickpeas. Stir constantly until it comes to the boil then turn off the heat.
- Put the butter, dried mint, chilli powder and asafoetida into a separate pan and melt.
- Pour the melted butter onto the soup and serve.
