# 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
# Put 7 tbsp sunflower oil into a separate pot and make it hot over medium heat. The, add finally diced onion
# 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.