Yields 6 servings
6 cups vegetable broth or water1/4 cup brown basmati rice2 cups plain, whole milk yogurt2 tablespoons brown rice flour 1 tablespoon extra virgin olive oil1 1/4 teaspoons Sea Salt3 loosely packed cups coarsely chopped spinach 1/4 cup finely chopped scallions1 1/2 cups cooked chickpeas or 1 (15-ounce) can cooked chickpeas* * 2 tablespoons coarsely chopped fresh mint leaves2 tablespoons coarsely chopped fresh dill leaves1/4 cup coarsely chopped cilantro or flat leaf parsley leaves
Directions 1 Bring broth or water to a boil with the rice in a large soup pot over high heat. Once boiling, reduce to a medium heat, and gently boil, covered, for 20 minutes. 2 Combine yogurt with flour, olive oil, and salt in a medium sized mixing bowl. Very slowly pour the yogurt mixture, a little at a time, into the pot while vigorously whisking with the other hand to prevent curdling. Bring to a boil over medium-high heat; reduce to a medium-low heat and gently boil for 10 minutes for yogurt to thicken slightly. 3 Mix in the spinach leaves, scallions, and cooked chickpeas and cook over medium heat for 20 minutes, uncovered. Add mint, dill, and cilantro (or parsley) leaves, and cook an additional 10 minutes, uncovered. 4 Serve hot or warm garnished with extra chopped herbs and/or scallions.
* * To Prepare chickpeas: ¾ cup dried chickpeas; soaked overnight, drained and rinsed and boil for an hour. Remove outer layer; once cooled.