½ kg. (1 lbs) Fresh morel mushrooms, cleaned
½ cup Chickpeas, soaked overnight
½ bunch Fresh garlic, cut into 5-6 cm (≈2 in) slices
1 bunch Spring onions, cut into 5-6 cm (≈2 in) slices
1 cup Thick (strained) yoghurt
1 tbsp. Flour
1½ tsp. Salt
Boil the chickpeas until softened. In a large pot combine the boiled chickpeas, morel mushrooms, spring onions and fresh garlic. Add enough water to just about to cover the ingredients. Cook over medium heat until the mushrooms have softened. In a bowl whisk the flour and yoghurt. Take a ladleful of the cooking liquid and combine with the yoghurt mixture. Add this mixture back into the pot and stir. Add salt and cook for another 2-3 minutes then take off the heat and serve hot.