Persian Yogurt Soup

Ingredients

• 1 small onion or 6 peeled shallots, grated on box grater
• 4 cups full-fat plain yogurt room temperature
• 1/2 cup brown rice well rinsed
• 1/2 cup yellow split peas well rinsed
• 1 large egg
• 1 tablespoon flour or organic cornstarch
• 4 1/2 cups warm water barely
• 1 1/2 teaspoons fine grain sea salt
• 1/2 teaspoon freshly ground pepper
• 3/4 cup green onions chopped
• 1/2 cup parsley or cilantro
• 1/4 cup dill chopped, or fennel fronds
• 2 cups cooked chickpeas or more to your liking
• 4 tablespoons unsalted butter
• 3 cloves garlic finely chopped
• 1 tablespoon dried mint
• 1 pinch salt
• toasted sesame seeds

Nutrition

• Calories : 330 calories
• Carbohydrate : 39 grams
• Cholesterol : 65 milligrams
• Fat : 13 grams
• Fiber : 7 grams
• Protein : 13 grams
• SaturatedFat : 7 grams
• Sodium : 780 milligrams
• Sugar : 8 grams