Kurdish Yogurt Soup with Chickpeas and Fresh Mint Garnish

1. 1

   In a large pot, heat olive oil over medium heat and add diced cucumber, sautéing for 3-4 minutes.

2. 2

   Add cooked chickpeas, vegetable broth, salt, and pepper to the pot; bring the mixture to a gentle boil.

3. 3

   Reduce heat and stir in yogurt, mixing until well combined; avoid boiling to prevent curdling.

4. 4

   Remove from heat and add lemon juice and chopped mint, stirring gently.

5. 5

   Serve warm or chilled, garnished with additional mint if desired.

Per serving