Wheat, chickpeas, and yogurt become a nourishing mint-scented Van soup.
15 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the wheat in plenty of water for 40 minutes until soft.
Add chickpeas and boil together for 8 minutes.
Whisk yogurt, flour, and egg until smooth.
Temper the liaison with hot soup liquid and add it to the pot.
Cook over low heat for 8 minutes, stirring.
Foam mint in butter and drizzle it over the soup.
💡 Tip: Tempering the yogurt with hot soup liquid prevents curdling.
🍽️ Serving suggestion: Serve hot with mint butter drizzled over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
12
g protein
34
g carbs
7
g fat
4.9g
Sugar
7.1g
Fiber
80.8mg
Sodium
4.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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