Prep 5 mins
Cook 25 mins
Yummy & quick!
- 1 cup water
- 1⁄2 cup basmati rice
- 4 cups chicken stock or 4 cups low sodium chicken broth
- 1 lb chicken piece, cut into 1-inch pieces
- 1 cup whole plain yogurt
- 1 large egg yolk
- 2 tablespoons all-purpose flour
- 15 ounces chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- salt & freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 2 teaspoons sweet paprika
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons mint, finely chopped
- lemon wedge, for serving
- Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
- Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
- In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
- Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.