I ate this rather delicious soup at a very depressing roadside restaurant just outside Istanbul. After a torturous 8 hour bus journey it was just what I needed, but unfortunately it also gave me the worst bout of “downstairs problems” I’d had in a long time. I decided to give myself a trip down memory lane by recreating the magic at home. Thankfully all is well downstairs this time.
1 400g can chickpeas
6 cups good quality chicken stock (or vegetable)
2 tablespoons fresh mint (chopped)
salt & white pepper
Blend 1 cup of the chickpeas in a food processor or with a hand blender into a smooth paste. Heat the stock in a large pan and add the chickpea paste and mix well. Add the remaining chickpeas. Cook on a low heat for 25 minutes. Add the butter to the soup and stir in. Add half of the mint and season with salt & pepper to your taste.
Pour into bowls, and sprinkle the remaining mint and a wedge of lemon to squeeze over.