Yoghurt soup with crispy chickpeas

Name: Yoghurt soup with crispy chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g can chickpeas, drained and rinsed; 1 tbsp extra virgin olive oil; 2 garlic cloves, crushed; ¼ tsp chilli flakes, plus extra to serve; 1 L fresh vegetable stock; 1 tsp ground cumin; 75 g basmati rice, rinsed; 3 eggs; 100 g Greek yoghurt; 200 g swiss chard, stems and leaves separated, both finely chopped; 25 g pack mint, finely chopped; 1 lemon, cut into wedges

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

400g can chickpeas, drained and rinsed
1 tbsp extra virgin olive oil
2 garlic cloves, crushed
¼ tsp chilli flakes, plus extra to serve
1 L fresh vegetable stock
1 tsp ground cumin
75g basmati rice, rinsed
3 eggs
100g Greek yoghurt
200g swiss chard, stems and leaves separated, both finely chopped
¼ x 25g pack mint, finely chopped
1 lemon, cut into wedges

Method

Preheat the oven to 220ºC, gas mark 7. Put the chickpeas on a baking tray and drizzle with ½ tbsp oil. Stir in the garlic and chilli, season, then roast for 20 minutes, until crisp. Make sure you have all the other ingredients prepared.
Meanwhile, put the stock, cumin, a pinch of salt and 200ml water in a large pan; bring to the boil. Stir in the rice; cook for 7 minutes. While the rice is cooking, put the eggs and yogurt in a medium bowl. Use a balloon whisk to beat until combined and light. Gradually pour in a ladleful of the hot stock (without any rice) while continuously whisking. Repeat with another ladleful, until combined and creamy.
Turn the heat under the stock pan down to very low, then pour in the egg mixture and cook, stirring constantly, for 5 minutes. It will become thick and creamy, without scrambling the egg. Stir in the chard stems and cook for 2 minutes, then add the leaves and most of the mint. Cook for 2 minutes; season. Divide between 4 bowls, then scatter over the chickpeas, remaining mint and extra chilli flakes, if liked. Drizzle with the remaining ½ tbsp oil and serve with lemon wedges for squeezing over.