# Clean the wheat,
chickpea and white kidney
bean at the night and wash them. Place the white kidney
bean and
chickpea in the same bowl and place the wheat into a separate bowl, and add water on them until the water covers the ingredients.
# The day after, Pour the mixture of white kidney
bean and
chickpeas into a pot with the water in the bowl, and pour the wheat into a separate pt also, and boil them until they soften.
# Then divide the boiled wheat into 2 equal parts, and blend the first part until it turns to puree.
# Put the vegetable oil and butter into a pot. When the butter melts over medium heat and mixes with the oil, add the diced
onion and roast it.
# When the
onion turns to transparent, add
tomato paste and sauté the mixture for a while. Add small
chicken cubes into the mixture also.
# When the
chicken soaks the broth totally, add the boiled
chickpea, white kidney
beans, wheat and the puree of wheat with their boiling water. Add 4 cups of hot water also into the mixture.
# When all the ingredients reaches to the boiling temperature, add the diced
tomato and salt in it, and boil the mixture for about 5 more minutes.
# Finally, add the finely sliced mint, parsley and
lemon juice into the soup, stir it and remove the pot from the stove urgently. Serve it hot.
