Spicy Turkey Soup with Yogurt, Chickpeas, and Mint

Course Snacks

Ingredients in this Recipe

1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 cup full fat plain yogurt
1 cup water
1 large egg yolk
1/2 cup raw basmati rice (rinsed if package directs you to rinse)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (more or less to taste)
2 cloves garlic, minced (about 2 teaspoons)
2 Tbsp flour
2 Tbsp unsalted butter
2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)
2 3 cups cooked leftover turkey meat, dark or light, cut into 1 inch pieces
3 Tbsp finely chopped mint
4 cups turkey stock (or chicken stock)
Lemon wedges, for serving
Salt and freshly ground pepper

See Full Recipe at Simply Recipes