Ingredients

• Ingredients
  1. 1 cup water
  2. 1/2 cup basmati rice
  3. 4 cups chicken stock or canned low-sodium broth
  4. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  5. 1 cup full-fat plain yogurt
  6. 1 large egg yolk
  7. 2 tablespoons all-purpose flour
  8. One 15-ounce can chickpeas, drained and rinsed
  9. 1 tablespoon extra-virgin olive oil
  10. Salt and freshly ground pepper
  11. 2 tablespoons unsalted butter
  12. 2 teaspoons minced garlic
  13. 2 teaspoons sweet paprika
  14. 1/8 teaspoon cayenne pepper
  15. 3 tablespoons finely chopped mint
  16. Lemon wedges, for serving

Directions

1. Bring the water to a boil in a medium saucepan. Add the rice, cover and cook over low heat until barely tender, about 15 minutes.
2. Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
3. In a large saucepan, whisk the yogurt with the egg yolk and flour. Whisk in the stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
4. Melt the butter in a small skillet. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.