1/2 cup dried garbanzo beans (chickpeas), thoroughly rinsed
1/2 cup uncooked basmati rice, thoroughly rinsed
1 cup plain Greek yogurt
1 large egg yolk
1 TBSP flour
salt & freshly ground black pepper.
2 TBSP unsalted butter, melted
1 TBSP dried parsley
1 tsp crushed red pepper flakes
DIRECTIONS
Add the chickpeas and 8 cups of water to a dutch oven or pot over medium-high heat and bring to a boil.
Place a lid on the pot and reduce the heat to medium-low. Simmer the chickpeas over medium-low for 1 hour.
After the chickpeas have been simmering for 1 hour stir the rice into the pot with the chickpeas.
Place the lid back on the pot and simmer for about 25 more minutes.
In a small bowl whisk together the yogurt, egg yolk, flour, and 1 tsp salt.
Whisk 1/4 cup of the cooking water from the pot into the yogurt mixture until well combined then whisk 1/4 cup more cooking water into the yogurt mixture until well combined.
Slowly stir the yogurt mixture into the pot.
Continue to simmer the soup, uncovered, over medium-low heat about 1 more minutes or until rice is very tender.
In a small bowl mix together the melted butter, parsley, crushed red pepper, and 1/2 tsp salt.
Stir the butter mixture into the soup then taste and season with salt & pepper if needed.
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