1/4 cup dried chickpeas
1/3 cup bulgur
1/2 cup green lentils; heaping measure
6 cups water
1 medium onion -- thinly sliced
1 1/2 teaspoons cayenne
1 teaspoon salt
1 tablespoon ground coriander seed
1 tablespoon butter
1/2 teaspoon dried mint
Soak the chickpeas in water to cover overnight.
The next day, drain the chickpeas and place them in a stockpot along with the bulgur, lentils, and water. Bring to a boil, then simmer the soup, partially covered, for 45 minutes.
Stir in the onion, 1 teaspoon of the cayenne, and the salt. Cook 15 minutes longer. Add the coriander and simmer for 5 more minutes.
Melt the butter and add to it the remaining l/2 teaspoon cayenne and the dried mint. Pour the soup into a tureen and pour the butter mixture on top. Serve immediately.
by Darra Goldstein, Nevin Halici