Afghan · beginner
Afghan Noodle Soup With Chickpeas And Minted Yogurt
A comforting Afghan noodle soup featuring flat wheat noodles, tender chickpeas, ground turmeric, and fresh herbs, served topped with garlic-mint strained yogurt.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large pot over medium heat, add diced onion, and cook for 5 minutes until soft and translucent.
- 02
Stir in minced garlic, ground turmeric, and ground coriander, blooming the spices for 1 minute until fragrant.
- 03
Pour in vegetable broth and chickpeas, bring to a boil, then reduce heat and simmer covered for 10 minutes.
- 04
In a small bowl, whisk Greek yogurt with 2 tablespoons of warm water and half of the dried mint until smooth.
- 05
Add wheat noodles to the simmering broth and cook for 7 to 8 minutes until tender al dente.
- 06
Ladle soup into warm bowls, swirl in the garlic-mint yogurt sauce, and sprinkle with remaining dried mint before serving.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices
Sautéeing ground spices briefly in fat to release fat-soluble flavor compounds before introducing liquid ingredients.
Notes from the kitchen
- 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.
