Easy Yogurt Soup With Orzo And Chickpeas Food

CHICKPEA AND ORZO SOUP

Steps:

• In a large saucepan, sauté the garlic, onion and rosemary in oil until the onion is soft, about 5 minutes.
• Add tomatoes and chickpeas. Cook for 15 minutes.
• Add beef stock, orzo and salt and pepper. Heat thoroughly and let simmer for twenty minutes before serving, or put in a slow cooker on low for the day.
• Serve the soup with bowls of chopped parsley and parmesan cheese.

EASY YOGURT SOUP WITH ORZO AND CHICKPEAS

Steps:

• Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
• In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
• Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
• A few minutes before serving, mix the cooked orzo or rice into the soup.
• Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.

COLD YOGURT SOUP WITH CHICKPEAS AND BULGUR

Steps:

• Put the bulgur in a pan with 1 cup water and a little salt. Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender. Let it cool.
• Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using. Season with salt, and mix well. Stir in the drained chickpeas and the bulgur and serve.