Legume Noodle Soup (8)

This warming and nourishing soup is from Iran, where it is called ash-e reshteh. This version is from Yotam Ottolenghi.

Legume Noodle Soup (8)
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Legume Noodle Soup (8)
Print Recipe
  1. Drain and rinse the soaked chickpeas and butter beans, then put them in two separate pots, cover in plenty of fresh water and boil until they’re almost cooked – depending on the age of the pulses, this may take anywhere ­between 25 and 55 minutes.
  2. Once both the chickpeas and butter beans are ready, drain them into the same colander.
  3. In a large, heavy-based pot on a medium heat, melt the butter, then saute the onion and garlic for 20 minutes, stirring often, ­until soft and golden brown. Stir in the turmeric, add salt and ­pepper to taste, then transfer a third of the mix to a dish.
  4. Add the chickpeas and butter beans to the onion mix still in the pot, then stir in the split peas and stock and simmer for 30 minutes, occasionally skimming off the froth, until the peas are tender.
  5. Add the herbs, spring onions and ­spinach, stir and cook for 15 minutes longer; if the soup seems very thick, add a little extra stock (or water), to loosen. Taste and season generously.
  6. Add the noodles to the pot and cook for about 10 minutes, until they are just done. Stir in the soured cream and vinegar, and adjust the seasoning to taste. Serve in bowls garnished with the extra soured cream and the reserved cooked onion mix, and with the lime halves on the side for squeezing over.
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