Toyga Soup

(Toyga Corbasi)

1 cup chickpeas, in can, washed and drained
1 cup water
1/4 cup spinach, frozen
1 garlic clove, mashed with salt
1 tbsp lemon juice
Salt
Pepper

Sauce:
1 cup yogurt
1 cup water
1 egg yolk
2 tbsp flour

Garnish:
2 tbsp butter
1 tbsp dry mint

Cook the chickpeas with water in a medium pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes over medium-low heat. Add the spinach, lemon juice, garlic, salt and pepper, then stir and turn the heat off.

Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.

4 servings.