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Iranian Soup with Chickpeas and Spinach

Iranian Soup  with Chickpeas and Spinach
6 servings

2 small beets

1 onion bulb

3 cloves of garlic

2 tbsp olive oil

1 tsp turmeric

50 g lentils

1 can (200 g) canned chickpeas

1 can (200 g) canned red beans

2 l vegetable broth

120 g Makfa buckwheat spaghetti

a bunch of spinach

a bunch of cilantro

2-3 sprigs of mint

2-3 sprigs of dill

200 g thick yogurt


freshly ground pepper

40 minutes


Additional properties For kids


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