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6 Serves
85 Mins
In a large pot, combine the wheat berries and water, bringing to a boil before reducing to a simmer until the grains are tender.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
178 µg / 400 µgCalcium
279 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
185 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
798 mg / 4,700 mgSodium
593 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
12 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a separate mixing bowl, whisk together the yogurt, egg, and a small amount of flour to create the soup base.
Slowly temper the yogurt mixture by adding a ladle of the hot cooking water from the wheat pot, then stir the mixture back into the main pot with the chickpeas.
Simmer the soup gently over low heat, stirring constantly to prevent the yogurt from curdling, and season with salt and pepper.
In a small saucepan, heat the olive oil and lightly toast the dried mint before drizzling it over the soup just before serving.
89
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Moroccan
Creole