Garlicky Purslane Soup with Chickpeas and Wheat (Shorbet Baqleh)

From "The Aleppo Cookbook" by Marlene Matar

This is a healthy and satisfying vegetarian soup much appreciated on cold days. It is quick to prepare when you use canned chickpeas and precooked wheat berries. I usually cook a large batch of these two ingredients and freeze them so I can make this soup in a snap.

Purslane is cultivated for food in many parts of the Middle East, Europe, and Central Ame…