In a big pot with yogurt, add 4 Tbsp water and mix until combined well.
Add oat, beef stocks, turmeric, sweet paprika, salt and dried tarragon to the yogurt mixture and allow to cook for 15 minutes on a low heat until boiling. Stirring occasionally.
Heat the oil in a pan and saute chopped onion until soft. Set aside.
Once yogurt mixture started to boil, add oil, cooked chick peas and pinto beans, grated garlic,
Chopped hers includes:hives or spring onions, spinach, parsley, coriander, tarragon (if tarragon is not available, use 1 Tbsp of dried tarragon)
Sautéed onion and chili pepper. Stir occasionally, cook for 15 minutes on a medium heat.Fry dried mint in a dash of oil and once soup is ready add it to the soup and serve it.
Ingredients
