Australian Table
Ingredients
Method
1.Place chickpeas in a bowl, cover with water and set aside to soak overnight. Drain.
2.Heat half of oil in a large saucepan on medium. Cook half of onion for 5 minutes, stirring, until soft and golden. Add chickpeas and 6 cups water. Bring to boil, reduce heat to low and simmer for 1 hour, until almost tender.
3.Add rice with another 4 cups water and boil for 20 minutes, until rice is very tender, adding up to another 2 cups water if too thick. Add yoghurt, stir and cook for 5 minutes on low heat.
4.Meanwhile, spread mint leaves on a microwave-safe plate and microwave in batches at 100% for 1-2 minutes, until dried. Heat remaining oil in a small frying pan on high. Fry mint leaves for 30 seconds, until crisp. Remove and set aside. Add remaining onion to same pan and cook for 10 minutes on medium, stirring occasionally, until caramelised.
5.Ladle soup into bowls and serve topped with fried mint and caramelised onion.
If time is short, replace dried chickpeas with two 400g cans of chickpeas that have been drained and rinsed. Add to the onion with the rice and 4 cups of water, as in step 3, adding more water if necessary.
Note
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