The soup’s name refers to how challenging it is to eat: coarse bulgur and whole chickpeas slip off the spoon. That is why coarse, pilaf-size bulgur is used instead of fine bulgur, and the chickpeas are left whole. Lemon gives the soup its tartness and is added after the heat is turned off; boiling the lemon juice removes its tartness and leaves only a bitter flavor.
Melt half the butter in a pot. Add the diced onion and cook, stirring, until translucent. Add the tomato paste and cook for 2 minutes.
Add the hot water and cooked chickpeas, bring to a boil, and cook for 10 minutes.
Add the rinsed coarse bulgur and salt, and cook over low heat for 18 minutes. The bulgur is ready when a grain can be crushed between your fingers but still holds its shape. If it has broken down, the soup has thickened; add 200 ml hot water.
Turn off the heat, drizzle in the lemon juice, and stir once.
Melt the remaining butter and stir in the mint for 10 seconds. Pour it over the soup before the mint darkens.
If using dried chickpeas, soak them overnight in cold water and boil them separately; chickpeas cooked in the soup will not become tender by the time the bulgur breaks down. Allergens: Contains wheat (gluten) and milk and dairy products based on the ingredient list. Check packaged product labels for other allergens.
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