Watery Hedik Soup
1 teaspoon of chili flakes
Salt
7.5 cups of hot water
Soak the wheat and chickpeas in water overnight. The next day, boil both in the same pot. Heat a pan with sunflower oil. Add the finely chopped onion and sauté. Add the tomato and pepper paste and sauté until fragrant. Add the sautéed onion and paste mixture to the chickpeas and wheat and mix. Add salt, pepper, thyme, and red pepper flakes and mix. Remove from heat and serve hot.
