Chickpea, Chicken and Beet Greens Soup
Gluten-Free Recipes Yogurt Soups and Stews
A light soup, an excuse to use the beet greens sent by my grandmother. I ate it as quickly as I made it.
Ingredients
1 large onion
4-5 garlic cloves
2 cans of chickpeas (400g each)
2 boneless chicken thighs
200g beet greens (or spinach)
150g Greek yogurt (10%)
2 tablespoons olive oil
salt, black pepper, turmeric, thyme (dried or fresh)
Servings: 5-6
Calories: 270 cal (calculated for 5 servings)
How to prepare chickpea, chicken and beet greens soup
- Sauté the chopped onion in the hot oil until very soft (about 5-10 minutes). Add 2 crushed garlic cloves and sauté for another minute. Add the chicken cut into pieces and sauté just until it changes color all over. Add 1/4 teaspoon turmeric and grind in plenty of black pepper. Add a sprig of thyme or 1/2 teaspoon dried thyme. Mix well.
- Add the canned chickpeas with all their liquid, another 1 liter of water and salt to taste. Bring to a boil and simmer for 15 minutes with the lid on.
- Add the beet greens cut into strips (roll them like a cigar and chop). Simmer for another 10 minutes.
- Remove the pot from heat so the soup stops bubbling.
- Mix the yogurt well with the remaining 2-3 crushed garlic cloves. Gradually add a ladle of hot soup at a time over the yogurt. Always stir into the yogurt and pour the soup slowly to prevent curdling. Add 3-4 ladles this way.
- Slowly pour the tempered yogurt into the soup and always stir the soup with the ladle, to prevent curdling. Taste for salt. It's better after it sits for a while. It's good reheated or at room temperature.
Chickpea, Chicken and Beet Greens Soup
