# Boil the wheat and the
chickpeas in separate pots. (Do not pour the boiling water of the wheat)
# Put the sunflower oil into the pot. When the sunflower oil turns to hot, add the finely diced
onion into the pot. After roasting the
onion, pour the wheat with its water into the pot. Add salt and boil the mixture for 10 more minutes.
# Meanwhile, whisk the mixture of the
yogurt,
lemon and egg until the mixture smoothens.
# Add the boiled
chickpeas and bouillons into the mixture at first. Then, add the mixture of
yogurt in it.
# Cook the soup by stirring it constantly. If the soup seems thick, add some water in it during the cooking.
# Remove it from the stove, when it reaches to the boiling point. Sprinkle dried mint all over urgently and stir it.
# Pour the soup into the soup bowls and pour the mixture of hot sunflower oil and crushed red
pepper all over.
