Turkish Yoghurt and Rice Soup – Dani Valent

Ingredients

• 1 garlic clove
• 120 grams (4 oz) onion, cut into halves
• 1 tbsp Vegetable stock paste (see Tips)
• 800 grams (28 oz) water
• 80 grams (3 oz) medium grain rice
• 300 grams (10.5 oz) Greek yoghurt
• 1 egg
• salt, to taste
• freshly ground pepper, to taste
• 30 grams (1 oz) butter
• 200 grams (7 oz) canned chickpeas (400 gram / 14 oz tin, rinsed and drained)
• 1 tbsp dried chilli flakes
• 3 stalks kale, stalks removed, finely chopped