Tuesday, June 20, 2017

Chickpea and Yogurt Soup with Parsley, Dill and Chives


If you’re looking for something a little different to tangle with your taste buds, this recipe is for you. A lovely light soup that pairs chickpeas and rice with fresh herbs and yogurt. The rice, an Arborio helps thicken the soup and becomes somewhat silky. Between the yogurt, fresh herbs and red pepper flakes you have a flavor explosion and one heck of a lunch. Now this is a bowl of comfort food at its best.

Serve with a side of freshly warmed flatbread or pita and a small salad and you have dinner. Have a great week everyone!

Recipe has been slightly adapted from Christopher Kimball’s Milk Street Magazine.

*To prevent curdling/breaking it’s important to remove broth from heat and let it sit at least 10 minutes before adding yogurt.


Yield: 4 to 5

Chickpea and Yogurt Soup with Parsley, Dill and Chives

INGREDIENTS:


  • 1 medium onion, chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 cup Arborio rice
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 32-ounces low-sodium chicken broth
  • 1 cup water
  • 1 15-ounce can drained chick peas
  • 1 cup whole milk yogurt
  • 1/4 cup parsley, minced
  • 1/4 cup dill, minced
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper to taste

INSTRUCTIONS:


  1. In a large soup pot over medium-high heat add olive oil and butter, when butter melts add onion and salt. Stir occasionally until the onion has softened and just starts to brown.
  2. Stir in rice, garlic and red pepper flakes and sauté stirring constantly about 30 seconds, (this will insure that the garlic does not burn). Add-in broth and water; bring to a boil, then reduce heat and simmer approx. 15 minutes.
  3. Add the chickpeas, and then let simmer another 10 to 15 minutes until the rice is soft and has thickened the broth. Remove from heat and set aside, another 10 to 15 minutes. Off heat, whisk in the yogurt, parsley, dill and chives. Taste, season with salt and pepper. Ready to serve!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

42 comments:

  1. This is so... pretty and sounds delicious. I love the combination of all the fresh herbs!

    ReplyDelete
    Replies
    1. Thanks Chris, the smell of the dill and yogurt together is intoxicating.

      Delete
  2. I love how cooling and protein-packed this yogurt soup is. Definitely adding it to my healthy recipe list!

    ReplyDelete
    Replies
    1. Thanks Balvinder, this is one of my all time favorites;)

      Delete
  3. Yoghurt and chickpea are nice together..this is a healthy and delicious soup, Cheri.

    ReplyDelete
  4. Your soup sounds good, Cheri! It's a great mix of ingredients, and healthy too. I like Milk Street Magazine too! Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks Pam, I've only received one issue so far but I really like the content and recipes of Milk Street.

      Delete
  5. This sounds sooo good! Haven't checked out the mag yet but if they have stuff like this I think I will be very happy!

    ReplyDelete
    Replies
    1. I've only received one issue so far but I am smitten. Thanks Abbe!

      Delete
  6. I love chickpeas !! Look delicious!

    ReplyDelete
  7. This soup sounds amazing.Your pictures make me wish that I had a bowl of this right now.

    ReplyDelete
    Replies
    1. Thanks Dawn, this soup is completely different for what I normally prepare but I really enjoyed every bite.

      Delete
  8. I've been craving chickpeas. Might try this on Sunday night.

    ReplyDelete
    Replies
    1. Thanks Tandy, hope you enjoy this as much as we did.

      Delete
  9. It looks so tempting..it is a rainy season in India.. perfect for dinner with a piece of grilled chicken

    ReplyDelete
    Replies
    1. Thanks Moumita, someday I would love to travel to India, sounds like a beautiful country with remarkable food.

      Delete
  10. Very interesting recipe. Sounds so good. With the kind of weather we are having here, it seems just the right kind of supper to have.

    ReplyDelete
    Replies
    1. Thanks Taruna! appreciate you stopping by.

      Delete
  11. I love the combination of goodness in this soup! And the pictures are wonderful - I just want to dig in with a big soup spoon!

    ReplyDelete
  12. What a terrific soup! Love the combo of dill and yogurt, and by including chickpeas in the mix, I'd be happy with a big bowl (or two) of this for my entire dinner. Really nice -- thanks.

    ReplyDelete
  13. This soup sounds truly delightful! So different and really lovely for summer time.

    ReplyDelete
    Replies
    1. Thanks Amy, I've never made a soup quite like this before but it really is good.

      Delete
  14. This looks like a lovely bowl of comfort food! Love all these flavors and wishing this could be my lunch today.

    ReplyDelete
  15. Wow, this sounds like a wonderful soup, Cheri! This will definitely would be out-of-ordinary for us and I can't wait to try it :)

    ReplyDelete
    Replies
    1. Thanks Marcelle, it was new to me too but I really enjoyed it.

      Delete
  16. I have a plethora of canned chickpeas and this looks like a wonderful way to utilize at least one of them :)

    ReplyDelete
    Replies
    1. haha! that's happened to me before with kidney beans, I must of bought a can every week for a few months. Thanks Liz!

      Delete
  17. I love soups like this, Cheri. What's not to love? Have you thought about serving it chilled? Do you think that would work?

    ReplyDelete
    Replies
    1. You know I think that this soup would be delicious chilled, great idea David.

      Delete
  18. Christopher Kimball is brilliant and so are you for introducing a recipe which tangles with our tastebuds! Good tip about adding the yogurt after the broth has cooled a bit =)

    ReplyDelete
    Replies
    1. He is brilliant, sounds like they did away with him on the cooking show, can't remember the name. Love his new magazine Milk Street.

      Delete
  19. i'm a huge fan of dill, more now than ever, and i think this looks so satisfying!

    ReplyDelete
    Replies
    1. Thanks Grace, dill is one of my favorites too.

      Delete
  20. I love chickpea's so much, and think that I would love them in a bowl of this soup.

    ReplyDelete