When I first came up with this Thermomix version of the Turkish soup yayla corbasi, I refashioned it as a party canape, served in little cups and passed around at convivial gatherings. It’s also a lovely comforting large-bowl soup for cosy meals.
In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup – I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
The recipe makes about six generous portions. You can luxe the dish up by serving it with crab, prawns or lobster – buttered, sweet shellfish works so beautifully with the yayla corbasi. It’s also great with grilled, crumbled chorizo – you can cook the chickpeas with chorizo and leave out the chilli flakes. The combination of flavours is SO good, with the deep spiciness of chorizo threading through the creamy subtle tones of the soup.
If you’ve been with me for a while, you’ll know that I’m just a little bit obsessed with chickpeas. Um, that must be why I have three hummus recipes on the site! Have you ever thought about how chickpeas grow? They are a legume that grows on bushy shrubs. They can be eaten fresh but, of course, the ones we see are dried.
This recipe was first published in Entertaining with Dani Valent
Makes: 4-6 hearty bowls
Time: 1 hour 30 minutes