Zubereitung

1. 1

   The day before, cover the wheat and chickpeas separately in two bowls with plenty of cold water and leave to soak overnight. The next day, pour away the soaking water and rinse both under cold water.

2. 2

   Put the wheat and chickpeas together in a pot, cover them with a good hand's breadth of fresh water, bring to the boil and skim off the foam. Simmer gently, covered, over a low heat until both are completely soft; top up with hot water if needed.

3. 3

   Drain the wheat and chickpeas, reserving 150 ml of the cooking water, and leave them to cool to lukewarm in a bowl with a little salt.

4. 4

   Meanwhile, peel the garlic and crush it to a fine paste with a pinch of salt. Stir the yogurt smooth with the garlic in a large bowl and loosen it with enough of the cooled cooking water to make it thick but soft enough to spoon.

5. 5

   Only fold in the wheat and chickpeas once they are just lukewarm, and season with salt. Do not heat or boil the yogurt at this stage, or it will curdle.

6. 6

   Spoon into deep bowls, drizzle the olive oil over the top and sprinkle with the mint, rubbed between your fingers, and the pepper flakes.

7. 7

   Tip: Instead of 150 g dried chickpeas you can use 330 g drained canned chickpeas, which are only warmed with the wheat for the last 5 minutes. In summer the dish tastes great well chilled, with flatbread and black olives alongside. Covered, it keeps for two days in the fridge.