Smooth soup with blanched wheat

Chickpeas are sorted out with the beans after being shelled and left soaking into fresh water and boking soda during a night, they are then rinsed out and strained. the blanched wheat is mixed without heating with oil and pulses.2 liters of water are poured and the mixture is cooked over a slow fire pouring water from time to time so that the soup keeps its initial volume. the cloves of garlic are peeled and crushed with 1/2 tea spoonful of salt. the caraway grains are sorted out and peeled, aside. As the soup becomes soft and thick, the hot chillisauce, tomato, the ground pepper and the peeled garlic are added and cooking is carried on without cover for a quarter of an hour stirring from time ti time. caraway is added and mixed with the soup, salt is checked at the final stage. the dish is servd with the lemon quaters separately.