Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha) | AZ Cookbook

Name: Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha) | AZ Cookbook
Ingredients: ½ cup dried chickpeas, soaked in water overnight or 1 cup canned, drained; 2 cups chopped fresh cilantro (coriander); 2 cups chopped fresh dill; ½ cup chopped fresh spinach; ½ cup chopped fresh green garlic (if in season; leaves only); ½ cup chopped fresh mint; ½ cup chopped fresh parsley or celery leaves; 3 cups plain yogurt; 4 cups water (or more if your yogurt is too thick and if you want a thinner soup); 1 tablespoon all-purpose flour; 1 egg; 1/3 cup medium-grain rice, rinsed; Salt, to taste; Ground black pepper, to taste (optional)