Chickpea And Noodle Soup With Persian Herbs

3 faves
More from this source
Los Angeles Times


Add a comment


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

You might also like

Ash-E Reshteh (Iranian Noodle Soup)
Persian New Year's Noodle Soup
Chickpea And Noodle Soup With Persian Herbs
Los Angeles Times
Japanese Udon Noodle Soup
Cat Cora
Soba Noodles In Lemon-Ginger Chicken Broth
Cristina Ferrare
Chicken Noodle Soup
Bon Appetit
Chicken Ginger Soup With Noodles
The Year In Food
Quick Udon Noodle Soup
The Kitchn
Kale, White Bean, And Sweet Potato Soup
Whole Living
Miso Noodle Soup With Vegetables
The Family Dinner