Chilled Yogurt Soup With Spinach and Chickpeas

By Martha Rose Shulman

Chilled Yogurt Soup With Spinach and Chickpeas
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus a few hours' refrigeration
Rating
4(43)
Comments
Read comments

I don’t know if you can call a cold soup comforting, but that’s the word that this soup brings to my mind.

Featured in: Chilled Summer Soups

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Ingredients

Yield:Serves four
  • 1bunch spinach, stemmed and washed, or 12 ounces baby spinach
  • 1 to 2large garlic cloves (to taste)
  • Salt to taste
  • 3cups plain yogurt
  • 1cup cold water
  • 1teaspoon cumin seeds, lightly toasted and coarsely ground
  • 1can chickpeas, drained and rinsed
  • Freshly ground pepper
  • Finely chopped dill or parsley for garnish
  • Optional: 1 to 2 tablespoons extra virgin olive oil
  • Juice of ½ lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

337 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 13 grams sugars; 17 grams protein; 1065 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.

  2. Step 2

    In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.

Tip
  • Advance preparation: You can make this soup up to a day ahead of serving, but the bright color of the spinach will fade. It’ll still taste great.

Ratings

4 out of 5
43 user ratings
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Comments

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frank

Needed more spinach. OK. Also didn’t have cumin

Jan

Delicious! I followed the recipe exactly, makes just the right amount for 3-4 servings. I’m going to eat for breakfast instead of my usual summertime yogurt and blueberries.

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