2 cups of yarma
1 cup of chickpeas
500 gr. yogurt
Sal and dried mint
Soak in water to chickpeas and yarma from overnight. The next day, filter water and wash them thoroughly , boil with plenty of water. After boiling, allow them to cool. When it’s cool, add salt and whipped yogurt. And then remove into refrigerator. When soup is cool, sprinkle dried mint on the top. It’s ready to serve.
It’s recommended to eat in the summer.