Cover the chickpeas with water and soak overnight.
Strain and rinse the chickpeas. Place the yoğurt on a sheet of muslin (cheesecloth) and tie up the corners. Hang the muslin over a pot for 3 hours to allow the yoğurt to thicken.
Put the chicken and chickpeas in a large saucepan, cover with water and boil, with the lid on, for 30 minutes. Take out the chicken and remove the skin. Strip off the meat and shred, then set aside. Put the chicken bones and skin back in the pan and boil for a further 15 minutes, with the chickpeas, to make a stock.
Whisk the egg and flour together in a bowl. Add the yoğurt and
Take the carcass and skin out of the stock, and discard. Add the yoğurt mixture to the stock and slowly simmer for 5 minutes, stirring constantly. Slowly pour in the strained rice and continue to stir. Bring to the boil over medium heat and add the shredded chicken. Reduce the heat and simmer for another 10 minutes.
Divide the soup into four bowls. Heat
Serve with pide (pee-day) and pride.