Ash-e Mast (Persian Yoghurt, Spinach and Chickpea Soup)
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Ingredients
- 400 g natural yoghurt
- 400 g tinned chickpeas
- 200 g spinach
- 50 g basmati rice
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp dried mint
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 15.6 g
- Carbohydrate
- 37.8 g
- of which sugars
- 11.1 g
- Fat
- 12.8 g
- of which saturates
- 2.8 g
- Fibre
- 7.9 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes until soft.
- 2
Add the spinach and cook for 3-4 minutes until wilted, then stir in the chickpeas and basmati rice with 700ml water.
- 3
Bring to a simmer, cover and cook for 15 minutes until the rice is tender.
- 4
Remove from the heat, whisk in the yoghurt and dried mint, and warm gently over a low heat for 2-3 minutes without boiling.
- 5
Season with salt and pepper.
- 6
Ladle into bowls to serve.
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