Chickpea And Noodle Soup With Persian Herbs

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Los Angeles Times


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3 tablespoons extra-virgin olive oil

1 pound onions (1 very large or 2 medium), chopped (about 3½ cups)

4 large garlic cloves, chopped

2/3 cup dried chickpeas (garbanzo beans), sorted and rinsed (about 4 ounces)

2 cups vegetable broth

8 cups water, divided

1/3 cup green lentils, sorted and rinsed

1/2 teaspoon turmeric

Salt and freshly ground pepper

4 ounces linguine, whole wheat or white, broken in 3-inch pieces (about 1½ cups)

1/3 cup chopped dill

1/2 cup chopped cilantro

1/3 cup chopped green onions

1 (6-ounce) bunch spinach, large stems removed, leaves immersed in water and rinsed several times (about 5 cups leaves), chopped

1 teaspoon dried mint

Kashk, for serving

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