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Yoghurt soup with chickpeas and garlic chilli oil

Yoghurt soup with chickpeas and garlic chilli oil
2.9 12 ratings
Prep. 30 min
Total 50 min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 526.8 mg
Protein 19.4 g
Calories 2012.1 kJ / 480.9 kcal
Fat 19.4 g
Fibre 6.5 g
Saturated Fat 2.7 g
Carbohydrates 58.5 g

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