Spinach Soup with Pulses - Maraş Çorbası

Wash the chickpeas and the barley and soak in plenty of water for 8 hours or overnight.

When they have swelled up drain and put into a soup pot. Add the water and cook until soft.

Add the washed lentils and continue cooking.

When the lentils are soft, add the washed and sliced spinach, the crushed garlic, salt and lemon juice. Simmer for a few minutes.

Meanwhile fry together the butter, paprika and mint.

Put the soup into individual bowls.

Drizzle the fried butter over the top and serve.

If you forget to put the chickpeas and barley on to soak the night before you can save time by pouring boiling water over them, cover the bowl and leave for three hours. They will swell up and cook as normal.