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4 tablespoons (30 mL) olive oil

8 garlic cloves, finely chopped

400 g silverbeet (1 bunch), trimmed and finely chopped (including stems)

230 g long-grain rice, rinsed

2 cans chickpeas, rinsed and drained

2.2 litres hot water

Sea salt and freshly ground black pepper, to taste

800 g strained (süzme) whole milk yoghurt

2 medium egg, beaten

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For the infused oil:

4 tablespoons (30 mL) olive oil

2 teaspoon dried mint

2 teaspoon pul biber (Aleppo pepper)

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For garnish:

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8 slices regular bread

8 slices gluten free bread

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1. Heat the oil in a medium–large saucepan over a medium heat, add the garlic

   and sauté for 1–2 minutes. Add the chopped chard and sauté for another 2

   minutes, then stir in the rice and chickpeas, and pour in the hot water. Season

   with salt and pepper, combine well, and bring to the boil, then cover and

   cook over a medium–low heat for 15 minutes, stirring occasionally.

2. Place the strained yoghurt in a large bowl, add the beaten egg and combine.

   Take 1 ladle of hot water from the pan and slowly blend into the yoghurt and

   egg mixture, then add another ladle of hot water to the mixture and combine

   well. This will help to bring the yoghurt mixture to the soup temperature

   gently and avoid curdling. Pour this mixture into the soup and carefully

   combine, then bring to a gentle simmer over a low–medium heat, stirring

   constantly. Simmer for a further 3–4 minutes over a low heat, season to taste,

   then remove from the heat.

3. FOR THE INFUSED OIL, pour the olive oil into a small sauté pan, stir in the

dried mint and pul biber, and stir gently over a low heat (so that the spices

don’t burn) for about 30 seconds to infuse.

Pour the infused oil into the soup and combine well. Serve immediately

while warm.