Name: Noodle +Chickpea Soup (Osh-e Reshteh)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8 to 10
Cuisine: Iranian
Ingredients: 2 cups liquid kashk* or buttermilk; 3 tablespoons ground cumin; 12 oz (340 g) dried Persian noodles or fettuccine; 1 tablespoon ground coriander; 2 tablespoons ground ginger; 12 cups (2.8 l) water; 1 tablespoon grape molasses; 2 teaspoons turmeric; 3 tablespoons dried mint; ¼ cup (50 g) dried black-eyed peas; 1 cup (85 g) coarsely chopped Fresh chives or (100 g) spring onions (white and green parts); 1 tablespoon sea salt; 10 cloves garlic, peeled and crushed; ¼ cup (50 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight; 4 large onions, peeled and thinly sliced; 1 cup (85 g) chopped fresh dill weed; 2 cups (170 g) chopped Fresh parsley; 2 lb (900 g) chopped Fresh spinach, or 1 lb (450 g) frozen chopped spinach; 4 tablespoons vegetable oil; 1½ cups (300 g) green lentils, rinsed; 1 teaspoon freshly ground pepper