Chickpea and Yogurt Soup
Recipe type: Soup
Cuisine: Lebanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings 1½ cups
This soup is very easy to make. Only make the amount of servings that will be eaten in the meal because the soup will not warm up well and will curdle. When serving the soup too hot it will kill the healthy probiotics in the yogurt so serve the soup warm instead of hot.
  • 19 oz can Chickpeas with liquid
  • ¼ tsp salt (optional)
  • 2 cloves minced garlic (or ¼ tsp garlic powder)
  • 1 cup low fat plain yogurt
  • Pita Bread, one half 6 inch piece
  1. Place chick peas with the liquid in a sauce pan. Add salt and minced garlic and stir. Bring to boil for 1 minute and remove from heat and sit aside to cool to 145 degrees.
  2. While chickpeas are cooling break pita bread into 1 ½ inch sized pieces onto a cookie sheet. Place in the oven and broil until the bread is crispy.
  3. When Chickpeas cool to 145 degrees add the yogurt. This will cool the soup to 110 degrees so the soup will only be warm but won’t be hot enough to kill the good bacterial in the yogurt. Serve immediately in a bowl and sprinkle the toasted pita bread on top of the soup.
  4. Leftover soup doesn’t warm up very well and will curdle so only make the amount of servings that can be eaten immediately.
  5. This recipe makes 2 servings that are 1 ½ cups. Can be served for breakfast, lunch or dinner.
Nutrition Information
Serving size: 1½ cups Calories: 408 Fat: 4.8 g Saturated fat: 1.6 g Unsaturated fat: 1.4 g Trans fat: 1.2 g Carbohydrates: 72.3 g Sugar: 8.8 g Sodium: 1,175 mg Fiber: 11 g Protein: 19.9 g Cholesterol: 7.6 mg
Recipe by Homemaking Divas at