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Apr 22

Written by: SuperUser Account
Thursday, April 22, 2010 

1 cup chickpeas, in can, washed and drained
1 cup of water
1/4 cup of spinach, frozen
1 garlic clove, mashed with salt
1 tbsp lemon juice

1 cup of yogurt
1 cup of water
1 egg yolk
2 tbsp flour

2 tbsp butter
1 tbsp dry mint

Cook the chickpeas with water in a medium pot for about 5 minutes, whisk the sauce ingredients in a small bowl.
Take a few spoons of liquid from the pot and mix into the bowl, then slowly pour the mixture into the pot while,
stirring very slowly. Cook for 15 minutes over medium-low heat. Add the spinach, lemon juice, garlic, salt and pepper,
then stir and turn the heat off, place the butter in a frying pan, when it begins spitting, stir in the mint and pour into your soup.Enjoy

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