Yogurt soup with chickpeas

1 . Stage

Our products. I always pre-cook chickpeas in large quantities and then freeze them.

2 . Stage

In a heavy-bottomed saucepan mix the yogurt and egg.

3 . Stage

Stir the flour well with a little water so that there are no lumps. Mix with the yogurt.

4 . Stage

Pour in the chickpeas, put them on medium heat.

5 . Stage

Gradually pour in the broth. Cook, stirring. Watch the consistency, the soup should not be too liquid or too thick.

6 . Stage

Once the soup comes to a boil, thicken, simmer for another 5 minutes, salt, remove from the heat.

7 . Stage

Melt the butter in a frying pan.

8 . Stage

Stir in the chili and mint, heat for about 30 seconds.

9 . Stage

Pour the butter into the soup, stir. Or...

10 . Stage

... Add just before serving to the plate.

11 . Stage

Bon appetit!