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If using dry chickpeas, you can soak the chickpeas the night before. If not use canned.
Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Remove a ¼ for garnish.
Add in the minced garlic, and fry for a couple mins until translucent. Add in 4 tbsp of dry mint and sautee for a further minute.
Add in the chickpeas, lentils, rice and barley, finely chopped herbs, roughly chopped leeks, the salt and pepper and cover with 6 cups of boiling water. Let it come to a boil then let it simmer on low heat for one hour. If you can leave it on for another half an hour, even better.
When you are ready to serve, sautee 2 tbsp of dry mint in 3 tbsp of vegetable oil on a medium heat for around 20-30 seconds. As soon as the colour darkens, take it off the heat. This can burn very quickly, so be very careful. Immediately pour onto the soup.
Serve garnished with the sautéed onions, mint oil and a dollop of vegan yoghurt or the vegan kashk mixture.