Soak the chickpeas overnight and cook them in the morning. You can also read in this article how to cook chickpeas quickly without soaking them overnight.
To make the noodles, knead a dough in a bowl with the flour, egg, salt and as much water as the dough takes. Divide the dough into balls and roll it out thinly with a rolling pin on the counter, sprinkling it with flour. Fold the sheet into strips three fingers wide, flouring it generously each time you fold. Cut the folded sheet into thin ribbons with a sharp knife. Spread the finished noodles on a flat dish and let them dry at room temperature, turning them from time to time.
Heat the butter in a deep pot and fry the finely chopped onion. Add salt, pepper and turmeric to the fried onion and fry for 1-2 minutes. Pour in 2 litres of boiling water. Add the cooked chickpeas and the dried sour plums to the boiling onion broth and boil for 10-15 minutes. Add the noodles you cut earlier to the boiling soup, sprinkle with dried mint and cook for 15 minutes. Serve the noodle soup hot.
