Cold Wheat Soup

Boil the wheat and chickpeas the night before.

Crush the garlic. In a bowl, mix the yogurt, garlic, mint, and salt.

Add the chickpeas and wheat to the pressure cooker, pour in 2 cups of water, and cook over medium-high heat.

Once the pressure indicator rises, reduce the heat and cook for another 10 minutes.

After releasing the steam, open the lid and let it cool slightly.

While stirring quickly, slowly add in the prepared yogurt mixture.

Add water if needed to adjust the consistency.

Return to the heat, cook for another 2 minutes, then remove from the heat.

Let it cool, then serve.