Chickpea And Noodle Soup With Persian Herbs

Name: Chickpea And Noodle Soup With Persian Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 113 grams linguine, whole wheat or white, broken in 3-inch pieces (about 1Â½ cups); 118 milliliters chopped cilantro; 79 milliliters chopped dill; 113 grams 2/3 cup dried chickpeas (garbanzo beans), sorted and rinsed (about; 79 milliliters green lentils, sorted and rinsed; 1 teaspoon dried mint; 4 larges garlic cloves, chopped; 79 milliliters chopped green onions; 3 Tbsps extra-virgin olive oil; 454 grams onions (1 very large or 2 medium), chopped (about 3Â½ cups); 2 servings Salt and freshly ground pepper; 170 grams spinach, large stems removed, leaves immersed in water and rinsed several times (about 5 cups leaves), chopped; 1 teaspoons turmeric; 473 milliliters vegetable broth; 2 liters water, divided; 2 servings Kashk, for serving

Chickpean And Noodle Soup With Persian Herbs might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free and vegan recipe has 1425 calories, 35g of protein, and 107g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. Only From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of broken in 3-inch pieces, olive oil, broken in 3-inch pieces, and a handful of other ingredients are all it takes to make this recipe so scrumptious.