Yoghurt soup with chickpeas and garlic chilli oil
TM6 TM5 TM31

Yoghurt soup with chickpeas and garlic chilli oil

2.5 (10 ratings)

Ingredients

Garlic chilli oil

  • 100 g olive oil
  • 2 garlic cloves
  • 3 tsp dried chilli flakes

Yoghurt soup

  • 800 g Greek-style natural yoghurt
  • 1 garlic clove
  • 200 g brown rice
  • 1000 g boiling water
  • 2 tsp Vegetable stock paste (see Tips)
  • 1 tbsp gluten free cornflour
  • 1 tbsp dried mint
  • 1 tsp sea salt
  • 1 pinch ground black pepper
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 40 - 50 g fresh spinach leaves, torn
  • 2 sprigs fresh mint, leaves only, torn
  • 2 sprigs fresh flat-leaf parsley, leaves only, torn

Nutrition
per 1 portion
Calories
1633.3 kJ / 389 kcal
Protein
16 g
Carbohydrates
44.6 g
Fat
14 g
Saturated Fat
11.5 g
Fibre
7.8 g
Sodium
645.3 mg

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