Fill a soup pot just over halfway with water. Once it comes to a boil, add the cooked chickpeas. Add 1/2 tea glass (about 50 ml) of vegetable oil and, after 5 minutes of boiling, add 2 handfuls of cut pasta. In a bowl, whisk together 1 egg, 3 tablespoons of yogurt, 1 dessert spoon of dried mint, and 1 tablespoon of flour. Once the pasta in the pot is cooked, ladle some of the soup broth into the bowl, stir to combine, then pour the mixture back into the pot. Cook for a further 5 minutes, then remove from the heat.

About This Recipe

Chickpeas, botanically known as Cicer arietinum and also called Chickpea or Pois chiche, belong to the legume family. They have a deep taproot and are self-pollinating. The pods are swollen and oval in shape, pointed toward one end and covered with fine hairs at the tip. Each pod contains 1–3 seeds. The flower stalks bear blossoms that can be white, pink, or blue in color. The seeds form inside pods known as husks or capsules. Seed color can vary — they may appear white, cream, yellowish, or brown.

Chickpeas are heart-friendly and help reduce the risk of cardiovascular disease. They can ease hot flashes in menopausal women, relieve constipation by supporting the digestive system, and strengthen memory — they are especially known to support learning in children. Chickpeas help regulate cholesterol and are a natural source of energy. Thanks to their phosphorus content, they contribute to stronger bones and teeth. They help prevent diabetes and inhibit the growth of harmful bacteria in the intestines. They may also help ward off depression — consuming chickpeas regularly 1–2 times per week is said to directly influence happiness hormones. They boost the immune system and help regulate blood pressure.

After our nourishing Chickpea Noodle Soup with Erişte recipe, we are thrilled to bring you yet another wholesome gem: our Chickpea Noodle Soup (Nohutlu Kesme Çorba) is bursting with flavor. Enjoy the cooking process and bon appétit…