Summary

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

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Instructions

1. 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.
2. 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.
3. In the meantime, mix the yogurt, egg and lemon juice together and fry the zucchini in the pan.
4. 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.