Toyga Soup

1 cup chickpeas, in can, 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

1 cup water

1 egg yolk

2 tbsp flour

Garnish:

2 tbsp butter

1 tbsp dry mint
Cook the chickpeas with water in a medium 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 over medium-low heat. Add the spinach, lemon juice, garlic, salt and pepper, then stir and turn the heat off.
Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
4 servings.