Menu
1 bunch of purslane
1 medium onion
2 cloves of garlic
3 cups of water
2 cups of beef broth
3 tablespoons of Livvy Olive Oil
Salt
5 tablespoons yogurt
1 egg yolk
1 tablespoon flour (sometimes I don’t use it, for health reasons)
2 cups cooked chickpeas
1 tablespoon Livvy Olive Oil
Oregano, red pepper flakes, garlic powder, onion powder, salt, black pepper, Livvy Olive Oil
Chop the onion into small pieces.
Fry the onion until it is dead.
Remove the purslane, leave only the leaves. Chop into 1 cm lengths. If it is garden purslane, the leaves are small and the main stem is thin, so you don’t need to weed it,
Add purslane and roast for 2 more minutes
Add broth and water, bring to a boil for 1 boil
Whisk the yogurt, egg and flour in a large bowl.
Take 1-2 ladles of the boiling soup and add it to the seasoning and keep whisking so that the yogurt does not curdle.
Add the warmed marinade to the soup and stir.
Add salt and boil for 1 more boil.
Mix all the spices, olive oil and chickpeas in a large bowl.
Roast in a preheated 180C oven until crispy, stirring occasionally.
Add the crispy chickpeas when serving the soup
