Mishtyu (mishtu)

Instructions

1. Sauté the thinly sliced onion in the oil for 5 minutes until translucent.
2. Add the diced potatoes and the water, then bring to a boil.
3. Stir in the chickpeas and cook for 20 minutes at a gentle simmer.
4. Finely chop the herbs and add them to the soup with the salt and mint.
5. Whisk the yogurt with the egg in a bowl, then pour this mixture off the heat while stirring vigorously to keep it from curdling.
6. Return gently to very low heat for 5 minutes without letting it boil.
7. Serve warm or hot, with a little pepper.