Arugula Soup with Chickpeas
(Nohutlu Roka Çorbası)
1 cup chickpeas, canned, washed and drained
1 cup chicken broth
5-6 branches of arugula, washed, chopped
1 tsp lemon juice
1 garlic clove, mashed with salt
1/2 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose
1 tbsp butter
1 small onion, sliced
Cook the chickpeas and arugula with chicken broth in a medium-size 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 at low heat. Then add the garlic, lemon juice, salt and pepper, stir and turn the heat off.
Meanwhile, caramelize the onion with butter in a small pan, add in the soup. Serve immediately.