Editorial sample recipeAfghanbeginnervegetarianhalal

Afghan Noodle Soup With Chickpeas And Minted Yogurt

Name: Afghan Noodle Soup With Chickpeas And Minted Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 200 g flat wheat noodles, or dried linguine; 400 g chickpeas, canned, rinsed and drained; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 tsp ground turmeric; 1 tsp ground coriander; 5 cups vegetable broth; 1 cup plain Greek yogurt; 1 tbsp dried mint; 2 tbsp olive oil

A comforting Afghan noodle soup featuring flat wheat noodles, tender chickpeas, ground turmeric, and fresh herbs, served topped with garlic-mint strained yogurt.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Afghan Noodle Soup With Chickpeas And Minted Yogurt

AI illustration

Technique to learn

Blooming Spices

Sautéeing ground spices briefly in fat to release fat-soluble flavor compounds before introducing liquid ingredients.

Instructions

Step 1: Heat olive oil in a large pot over medium heat, add diced onion, and cook for 5 minutes until soft and translucent.
Stir in minced garlic, ground turmeric, and ground coriander, blooming the spices for 1 minute until fragrant.

Step 3: Pour in vegetable broth and chickpeas, bring to a boil, then reduce heat and simmer covered for 10 minutes.

Step 4: In a small bowl, whisk Greek yogurt with 2 tablespoons of warm water and half of the dried mint until smooth.

Step 5: Add wheat noodles to the simmering broth and cook for 7 to 8 minutes until tender al dente.

Step 6: Ladle soup into warm bowls, swirl in the garlic-mint yogurt sauce, and sprinkle with remaining dried mint before serving.

Cooking tips

Strain yogurt ahead of time for extra richness, or use thick Greek yogurt to mimic traditional Afghan chaka.
Stir the yogurt continuously while tempering with hot broth to prevent curdling when added to the soup.
Original home-cooking adaptation inspired by Afghan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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