In Armenia, a special mountain sorrel (aweluk) is used for this dish. This is often dried in pigtails, so that this soup can also be prepared outside of the season.
Roughly chop the sorrel and add to boiling, salted water. If you use dried aweluk, soak it in warm water for a quarter of an hour beforehand. After about five minutes add the pre-cooked chickpeas, the diced potatoes and the finely diced onion, browned in butter and peeled with flour. Cook for another five to ten minutes.
Season to taste and serve on the plate with a dollop of sour cream.
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