There are many different ways to make soup, and the recipe you use will depend on the type of soup you want to make and your personal preferences. In general, most chickpea soup recipes and ingredients for 4 people are as follows.

INGREDIENTS FOR CHICKPEA SOUP

1 cup of buckwheat
1 teaspoon of chickpeas
6 glasses of water
1 tablespoon of dried mint
4 cups of yogurt
salt

YOGURT

Yogurt is a fermented dairy product that is made by adding beneficial bacteria, or “probiotics,” to milk. The bacteria consume the lactose in the milk, producing lactic acid as a byproduct. This process thickens the milk and gives yogurt its characteristic tangy flavor. Yogurt is a rich source of protein, calcium, and probiotics, which are beneficial for digestive health.

There are many different types of yogurt available, including whole-milk, low-fat, and non-dairy varieties. Whole-milk yogurt is made with whole milk and has a rich, creamy texture. Low-fat yogurt is made with reduced-fat milk and has a lighter texture and fewer calories. Non-dairy yogurt is made with plant-based milk, such as soy or almond milk, and is a good option for those who are lactose intolerant or following a vegan diet.

Yogurt can be enjoyed on its own or used as an ingredient in a variety of dishes. It can be mixed into smoothies, used as a topping for fruit or granola, or added to dips and spreads. It is also a common ingredient in many Middle Eastern and Indian dishes, such as raita and tzatziki.

AYRAN

Ayran is a traditional Turkish beverage made from yogurt, water, and salt. It is often served as a refreshing and hydrating drink, particularly in the summer months. Ayran can be enjoyed on its own or used as a condiment for spicy dishes, such as kebabs or grilled meats. It is also a common accompaniment to traditional Turkish meals, such as pide (flatbread) and meze (small plates of appetizers).

HOW TO MAKE CHICKPEA SOUP WITH AYRAN?

As a preliminary preparation; Let the chickpeas soak the night before. Let’s wash the ashura wheat and boil it a little. Let’s drain the water. The next morning, let’s put the chickpeas and wheat in the pot, add the water and cook on low heat.

Leave the cooked chickpeas and wheat to cool. Let’s dilute the yogurt a little in a separate bowl. Let’s add salt and dried mint to the material we cooked and finally add the yoghurt. We can serve the soup in the consistency we want and cold.

The chickpea ayran soup we prepared with this easy recipe is ready to be served. Good luck.

source : https://ajiba.net/blog/ayranli-nohut-corbasi-tarifi/

You can also review the attached category for different soup recipes