Yoghurt soup with chickpeas and garlic chilli oil

Garlic chilli oil

• 100 g olive oil
• 2 garlic cloves
• 3 tsp dried chilli flakes

Yoghurt soup

• 800 g Greek-style natural yoghurt
• 1 garlic clove
• 200 g brown rice
• 1000 g boiling water
• 2 tsp Vegetable stock paste (see Tips)
• 1 tbsp gluten free cornflour
• 1 tbsp dried mint
• 1 tsp sea salt
• 1 pinch ground black pepper
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
• 40 - 50 g fresh spinach leaves, torn
• 2 sprigs fresh mint, leaves only, torn
• 2 sprigs fresh flat-leaf parsley, leaves only, torn