Cold soup with ayran, matsoni and herbs

Wash the chickpeas and soak them overnight.

Boil in salted boiling water for about an hour until cooked.

Wash all the greens, dry them, and chop finely.

Add flour through a sieve to the matsoni to avoid lumps.

Place all prepared ingredients except for the chickpeas into a saucepan.

Put on low heat.

Heat until the greens darken (about 5-7 minutes), without boiling. Stir only with a wooden spatula.

Cool the soup.

Add cold ayran.

Add boiled chickpeas. Serve!