Chickpea and noodle soup with spinach, Persian herbs and kashk topping

Chickpea and noodle soup with spinach, Persian herbs and kashk topping (Glenn Koenig / Los Angeles Times / August 27, 2012)

March 17, 2011
 


Chickpea and noodle soup with Persian herbs

Total time: 3 1/2 hours

Servings: 4

Note: Kashk, a flavorful Persian yogurt-like dairy product, is widely available at Middle Eastern markets and can be substituted with labneh (strained yogurt).

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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