Noodle +Chickpea Soup from Joon: Persian Cooking Made Simple by Najmieh Batmanglij

Ingredients

• 12 cups (2.8 l) water
• 1 cup (85 g) coarsely chopped Fresh chives or (100 g) spring onions (white and green parts)
• 4 large onions, peeled and thinly sliced
• 2 cups liquid kashk* or buttermilk
• 10 cloves garlic, peeled and crushed
• 1 cup (85 g) chopped fresh dill weed
• 3 tablespoons ground cumin
• 1 tablespoon grape molasses
• 1 tablespoon sea salt
• 1 tablespoon ground coriander
• ¼ cup (50 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight
• 2 cups (170 g) chopped Fresh parsley
• 2 lb (900 g) chopped Fresh spinach, or 1 lb (450 g) frozen chopped spinach
• 12 oz (340 g) dried Persian noodles or fettuccine
• 1 teaspoon freshly ground pepper
• 2 tablespoons ground ginger
• 1½ cups (300 g) green lentils, rinsed
• ¼ cup (50 g) dried black-eyed peas
• 4 tablespoons vegetable oil
• 2 teaspoons turmeric
• 3 tablespoons dried mint