Ingredients:
100g bulgur wheat
400g fresh chard
2l water
450g cooked chickpeas (tinned is fine)
1 tsp salt
600ml plain yoghurt
1 egg
1 tbsp fresh mint, shredded, to garnish
Method:
Place the bulgur wheat in a colander and rinse under cold water before draining. Remove any tough stems from the chard then wash the leaves well and drain.
In a large pan bring 700ml water to a boil over high heat. Add the chard, return to a boil, cover and allow to cook for 3 minutes (or until the leaves have completely wilted). Remove the greens from the stock with a slotted spoon and set aside in a bowl to keep warm.
Add the bulgur wheat, chickpeas and the remaining water to the reserved cooking water, bring to a boil, reduce to a simmer then cover and cook for about 90 minutes. Whilst the soup is cooking chop the greens very finely with a sharp knife. Then beat together the salt, yoghurt and egg in a bowl. Add the chopped chard and about 250ml of the soup to this. Stir well to combine (remember to stir in the same direction to prevent curdling).
Remove the soup from the heat and gradually add the yoghurt mixture, stirring constantly. Ladle into warmed soup bowls, sprinkle each serving with mint and serve immediately (do not re-heat this soup or it will curdle).
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