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!