Instructions: Cook the chickpeas in plenty of water for about 40 minutes until tender.

Wash the rice well.

Soften the onion in the butter.

Quickly stir in the flour.

Gradually add the stock stirring all the Ume and bring to the boil.

Stir in the chickpeas and the rice bring to the boil again cover and simmer gently for about 20 minutes.

Season with salt and pepper.

Beat the yoghurt in a bowl and gradually add to the soup stirring all the time.

Let it heat through and no more otherwise it will curdle.

Swirl a little saffron on to the surface and ladle the soup into bowls.

Sprinkle with the rest of the saffron and serve immediately.

Probably the most widespread of all soups variations occur throughout Turkey.

The most popular is yayla corbasi or meadow soup which is flavoured with dried mint. Thickened with rice in Istanbul and with chickpeas bulgur or barley in Anatolia it is a nourishing mild flavoured soup which can easily be turned into a meal by floating small koftein it.

Serves 4

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