Ingredients

• 200 g dried chickpeas
• 3 tbsp tarhana powder
• 1.2 liters chicken stock
• 1 piece onion
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley
• 1 tbsp lemon juice

Instructions

1. Soak chickpeas overnight

   Place dried chickpeas in a large bowl and cover with cold water by 5cm. Soak for 8-12 hours until chickpeas double in size and feel slightly soft when pressed. Do not skip this step or the chickpeas will not cook evenly.

2. Cook the chickpeas

   Drain and rinse the soaked chickpeas. Place in a large pot with fresh water covering by 3cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat and simmer for 45-60 minutes until tender when pierced with a fork. Do not add salt during cooking as it will toughen the skins.

3. Prepare the base

   Finely dice the onion into 5mm pieces. Heat olive oil in a large soup pot over medium heat for 1 minute. Add onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Do not let it brown or the soup will taste bitter.

4. Add tomato paste

   Add tomato paste to the softened onions and cook over medium heat for 2-3 minutes, stirring constantly, until the paste deepens to a rich red color and becomes fragrant. Do not let it stick to the bottom of the pot.

5. Mix tarhana powder

   In a small bowl, whisk tarhana powder with 100ml of warm chicken stock until completely smooth with no lumps. Let stand for 2-3 minutes until the mixture thickens slightly. Do not add dry tarhana directly to hot liquid or it will form lumps.

6. Combine and simmer

   Add the tarhana mixture, remaining chicken stock, cooked chickpeas, red pepper flakes, salt, and black pepper to the pot. Bring to a boil over high heat for 2 minutes, then reduce to low heat and simmer for 15-20 minutes until the soup thickens to coat a spoon. Do not boil vigorously or the tarhana may curdle.

7. Finish and serve

   Remove from heat and stir in lemon juice and chopped parsley. Taste and adjust seasoning if needed. Let rest for 2-3 minutes to allow flavors to meld before serving hot in bowls. Do not add lemon juice while cooking as it may cause curdling.

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