Yoghurt soup with crispy chickpeas

Step by Step

Step 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.

Step 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.

Step 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.