Soak the buckwheat and chickpeas the night before.
Boil the chickpeas and buckwheat over medium heat until cooked.
Do not pour boiling water, as it is rich in minerals and vitamins, and use it in soup making.
Mix the strained yoghurt, which will give the soup its consistency and flavor, until it becomes smooth.
Combine the boiled chickpeas and buckwheat and mix gently.
After the buckwheat and chickpeas are cooked, take them off the stove and let them cool.
Mix this cooled mixture by adding strained yogurt and mint.
Abbas Jahangir
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