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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Spicy cauliflower soup

20 min

Stuffed butternut pumpkin with feta

1 h 50 min

Eggplant and tomato breakfast hash with crispy tempeh

40 min

Millet-stuffed cabbage rolls with mushroom sauce

1 h 40 min

Spiced cauliflower pilau

20 min

Mashed pea and corn slice

40 min

Vegetable pilaf

1 h

Eggplant with burghul

55 min

Buckwheat and mushroom quiche

29 h 20 min

Steamed eggplant and ricotta lasagne

1 h 25 min

Ricotta, mint and zucchini lasagne

2 h

Ratatouille

40 min