Spicy Turkey Soup with Yogurt Chickpeas and Mint

Ingredients

• 1 cup water
• 1/2 teaspoon salt
• 1/2 cup raw basmati rice (rinsed if package directs you to rinse)
• 4 cups turkey stock (or chicken stock )
• 2 to 3 cups cooked leftover turkey meat , dark or light, cut into 1-inch pieces
• 1 cup full-fat plain yogurt
• 1 large egg yolk
• 2 tablespoons flour
• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed, or about 1 1/2 cups cooked
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic , minced (about 2 teaspoons)
• 2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)
• 1/8 teaspoon cayenne pepper (more or less to taste)
• 3 tablespoons finely chopped mint
• Lemon wedges , for serving

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