# Put the
chickpea into water at night, and rest it in water overnight. The day after, boil the
potatoes and the
chickpea in separate pots, until they soften.
# Put the vegetable oil into a pot and make it hot. Add finely diced
onion in it. When the
onion pieces turn to transparent, add
tomato paste in it and sauté it.
# Add washes and strained bulgur on it. After sautéing it for a while, add water or broth in it. Let it cook for 15 more minutes.
# Meanwhile, peel the boiled
potatoes. Mash them with 1/3 cup of
milk to turn it to puree.
# Add the puree into the soup, which is cooking at the same time. Stir it by a fork or a beater, until the soup smoothens.
# Add the boiled
chickpea and salt in it. After it reaches to the boiling temperature, cook it for 5 more minutes.
# Add the dried mint in it finally. Stir the soup and remove it form the stove. Serve it hot.
