Yoghurt soup with crispy chickpeas
Waitrose and Partners

Yoghurt soup with crispy chickpeas

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 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
  • 1/4 x 25g pack mint, finely chopped
  • 1 lemon, cut into wedges


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,264kJ/ 302kcals



Saturated Fat












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3 out of 5 stars1 rating