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1 demet semizotu
1 adet orta boy soğan
2 diş sarımsak
3 su bardağı su
2 su bardağı et suyu
3 yemek kaşığı zeytinyağı
Tuz
5 yemek kaşığı yoğurt
1 adet yumurta sarısı
1 yemek kaşığı un (bazen kullanmıyorum, daha sağlıklı olması için)
2 su bardağı haşlanmış nohut
1 yemek kaşığı zeytinyağı
Kekik, kırmızı pul biber, sarımsak tozu, soğan tozu, tuz, karabiber, zeytinyağı
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
