Pennyroyal is a wild mint that grows along streams in Antalya and Mersin; it has a much sharper aroma than garden mint and is used sparingly. Bulgur and chickpeas give the soup its body, while pennyroyal contributes only aroma. For that reason, the herb is not boiled; it is added just a few minutes before the heat is turned off.
Remove the thick stems and roughly chop only the leaves. The stems stay woody in the soup and add bitterness.
Heat half of the olive oil in a pot. Add the finely chopped onion and sauté until translucent.
Add the water, bulgur, cooked chickpeas, and salt. Bring to a boil, then simmer over low heat for 20 minutes. The bulgur is ready when you can crush a grain between your fingers.
Add the chopped pennyroyal and cook for 3 more minutes, then turn off the heat. Boiling pennyroyal for too long makes it lose its aroma and turn bitter.
Drizzle in the lemon juice and remaining olive oil. Cover and let the soup rest for 5 minutes.
Do not add too much pennyroyal; more than 100 g will make the soup bitter, and its sharp aroma will overwhelm the other flavors.
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