Ingredients (Serves 4)
1.5 cups chickpeas
1 cup wheat
Salt
Black pepper

Preparation
Wash the chickpeas and wheat overnight and put them in a pressure cooker. They are filled with water and left. The next day, the water is drained, another four cups of water is added and the lid is closed. When it boils, the heat is reduced and cooked for one hour. After the lid of the pot is opened, salt and pepper are sprinkled and served hot. It can be decorated with different flavors according to the maker's taste.

*It is thought that the word Hedik, which means boiled wheat, bulgur, etc., comes from the Armenian word Hatik. This is the most common form, used for children's first teeth (tooth hedik) or as a treat for guests; In Urfa, it is also made and consumed in the forms of pakla hediği and wheat hediği.

Source: Taste from Tandoor / Lütfiye AKALIN