Iranian Soup with Chickpeas and Spinach

Cooking

1. Preheat the oven to 190 °С, foil beet and bake it for 40 minutes. Take beet out of the oven and leave to cool.

2. Meanwhile peel onion and garlic; dice onion and slice garlic. Heat olive oil in a saucepan and saute vegetables over medium heat for 5 minutes.

3. Add turmeric, lentils, chickpeas, and beans. Whisk in the broth, add some salt, stir and bring the soup to a boil. Reduce heat to the medium-low and cook for 20 minutes.

4. Add spaghetti to the soup, stir it and cook for 7 minutes according to the instructions on the packaging of macaroni. When pasta is almost ready, add coarsely chopped spinach, cilantro, mint and dill. Add some pepper and cook for 2 minutes.

5. Pour the soup into bowls, add a slice of beet into every one and serve with yogurt.

Cuisine Middle East cuisine

Dish type Soups and Salads