# Wash the
chickpea and rest it in clean water for overnight. The day after, pour the
chickpea with its water into a pot and boil, until the
chickpea softens.
# Put 7 tbsp sunflower oil into a separate pot and make it hot over medium heat. The, add finally diced
onion in it.
# Fry the
onion, until it turns to yellow. Then add the
chicken cubes in it.
# When the
chicken gives its broth and soaks it again, add red
lentil in it and sauté the mixture for a while.
# Add grated
tomato on it. When the
tomato reaches to the boiling temperature, add the mixture of tarhana and 1 cup hot water on it.
# Make the mixture reach boiling temperature over medium heat by stirring constantly. Then, add washed and strained
rice in it. Add 8 cups of hot water or broth in it also.
# After cooking the soup for 20 minutes by stirring constantly, add boiled
chickpea, red
pepper powder and salt in it.
# Cook the soup over low heat for 5 more minutes, then remove it from the stove.
# Fill the hot soup into the bowls, and sprinkle sliced parsley all over.
