Manti Soup with Chickpeas
(Nohutlu Manti Corbasi)
1 cup manti, ready to cook
1/4 cup chickpeas, canned, rinsed
1 tbsp butter
4 tbsp olive oil
3 tbsp crushed tomato, canned
1 tsp red pepper paste
~3 cup hot water
Plain yogurt, at room temperature
Saute the crushed tomato and red pepper paste with butter and olive oil for about 2-3 minutes in a medium sized pot. Add the chickpeas and hot water in it. When the water starts to boil add the manti into the pot, stir. Turn the heat after 8 minutes.
Immediately pour the soup into the soup bowls. Serve it while still hot with a big dollop of Turkish yogurt over the top. Sprinkle some mint all over the soup.