Turkish yogurt soup with mint

Name: Turkish yogurt soup with mint
Total time: 30 min
Yield: 4
Ingredients: 1 egg; 2 tablespoon flour; 250 milliliters full yogurt; 500 milliliters vegetable stock; 200 gram rice; 1 clove garlic; 0.5 teaspoon paprika; 0.5 teaspoon cayenne pepper; 100 gram chickpeas; 1 tablespoon butter; 12 mint leaf

Ingredients

1 egg
2 tablespoon flour
250 milliliters full yogurt
500 milliliters vegetable stock
200 gram rice
1 clove garlic

0.5 teaspoon paprika
0.5 teaspoon cayenne pepper
100 gram chickpeas
1 tablespoon butter
12 mint leaf

Directions

Beat the egg with the flour in a bowl and add the yoghurt and a quarter of the stock while stirring. Heat this yogurt mixture to a low setting. Continue stirring slowly for about 5 minutes and make sure the mixture does not boil, otherwise it may start to separate.
Add three quarters of the rice, the rest of the stock, garlic, spices and half of the chickpeas and stir the soup for 15-20 minutes to a low setting.
Meanwhile, melt the butter in a pan and fry the mint leaves. Divide the soup over bowls.
Garnish with the rest of the rice, chickpeas and fried mint. Season with a pinch of paprika.