Toyga Soup

(Toyga Corbasi)

1 cup chickpeas, canned, washed and drained
1 cup water
1/4 cup spinach, frozen
1 garlic clove, mashed with salt
1 tbsp lemon juice
Salt
Pepper

Sauce:
1 cup yogurt, plain
1 cup water
1 egg yolk
2 tbsp flour, all purpose

Garnish:
2 tbsp butter
1 tbsp dry mint

Cook the chickpeas with water in a medium-size pot for about 5 minutes. Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes atlow heat. Then add the spinach, lemon juice, garlic, salt and pepper, then stir and turn the heat off.

Heat up the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve immediately.

4 servings.