Turkish Yogurt Soup With Chicken Chickpeas And Rice Recipes

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TURKISH YOGURT SOUP WITH CHICKEN, CHICKPEAS AND RICE



Turkish Yogurt Soup With Chicken, Chickpeas and Rice image

Make and share this Turkish Yogurt Soup With Chicken, Chickpeas and Rice recipe from Food.com.

Provided by Karen in MA

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup water
1/2 cup basmati rice
4 cups chicken stock or 4 cups low sodium chicken broth
1 lb chicken piece, cut into 1-inch pieces
1 cup whole plain yogurt
1 large egg yolk
2 tablespoons all-purpose flour
15 ounces chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons garlic, minced
2 teaspoons sweet paprika
1/8 teaspoon cayenne pepper
3 tablespoons mint, finely chopped
lemon wedge, for serving

Steps:

  • Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
  • Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
  • In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
  • Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.

Nutrition Facts : Calories 599.5, Fat 27.6, SaturatedFat 9.8, Cholesterol 134.6, Sodium 745.2, Carbohydrate 57.7, Fiber 6.3, Sugar 7, Protein 29.6

CHICKPEAS AND RICE



Chickpeas and Rice image

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

Provided by jkworth

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas
2 tablespoons butter
2 tablespoons olive oil
1/3 cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/3 cup parmesan cheese
1 teaspoon dried thyme
1 bay leaf
1 cup basmati rice (uncooked)
2 cups water

Steps:

  • Cook water, rice, thyme, and bay leaf and set aside.
  • Heat olive oil and half of the butter in a skillet and then add chickpeas.
  • When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
  • Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
  • Remove from heat and mix rice and chickpeas together until rice is a golden color.
  • Mix in remaining butter (cubed) and Parmesan cheese.

EASY YOGURT SOUP WITH ORZO AND CHICKPEAS



Easy Yogurt Soup With Orzo and Chickpeas image

This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.

Provided by Claudia Roden

Time 30m

Yield Serves 4

Number Of Ingredients 13

¼ cup (50 g) orzo or long-grain rice
3 cups (720ml) chicken or vegetable stock
1 tbsp cornstarch
1 egg yolk
1 cup (240 g) Greek yogurt
1 tbsp dried mint
1 good pinch saffron threads or ½ tsp ground turmeric
Black pepper
¾ cup (120 g) canned chickpeas, drained and rinsed
Salt
Extra-virgin olive oil for serving
Sumac for serving
Aleppo pepper for serving

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.

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