Description
A delightful Persian Noodle Soup, offering a unique combination of flavors and comforting nourishment.
Ingredients
Scale
- 3 cups beef or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cooked chickpeas
- 1 cup fresh herbs (parsley, cilantro, mint)
- 2 ounces dried noodles (e.g., vermicelli)
- 1 teaspoon turmeric
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic; sauté until the onion becomes soft and fragrant, about 5 minutes.
- Stir in the turmeric and cook for another minute to release its flavor.
- Pour in the broth and bring it to a rolling boil.
- Once boiling, add the chickpeas and noodles. Cook according to the noodle package instructions until they are tender yet still al dente.
- Stir in the freshly chopped herbs and season with salt and pepper to your liking.
- Serve the soup hot alongside lemon wedges.
Notes
This soup can be made in advance and stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg