Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 onions)
- 1 chilli pepper (s), fresh
- 300 g zucchini
- 150 g canned chickpeas
- 200 g natural yourt
- 600 ml chicken broth
- 1 egg (s)
- 1 lemon (s)
- 1 teaspoon cumin powder
- 0.5 teaspoon ½ turmeric powder
- 4 stalks mint
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the onion and chilli pepper. Drain and rinse the chickpeas. Wash the zucchini and cut into the desired shape. Pluck the mint leaves from the stems.
- Heat some oil in a saucepan and sweat the onions and chilli for 2 minutes. Add the cumin, turmeric and the chickpeas and deglaze with the chicken stock. Let simmer for 10 minutes on a low heat.
- In the meantime, mix the yogurt, egg and lemon juice together and fry the zucchini in the pan.
- After the 10 minutes, remove the soup from the heat and puree, then stir in the yogurt mixture and serve with the fried zucchini and mint leaves.
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