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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Preparation Time

  Cooking Time - 220 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. | 2. Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish. | 3. Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour. | 4. Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes. | 5. Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally. | 6. Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes. | 7. Serve soup with yogurt and fried red onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1/3	cup		252.0	41.9667	13.6467	4.0267
kidney bean	1/3	cup		17.7867	2.5147	2.576	0.3067
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
red onion	1		sliced	60.0	14.01	1.65	0.15
mint	1	tablespoon		2.508	0.4794	0.1875	0.0416
yellow onion	2		sliced	-	-	-	-
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
parsley	3	cups	chopped	64.8	11.394	5.346	1.422
cilantro	2	cups	chopped	7.36	1.1744	0.6816	0.1664
mint	2	cups	chopped	2.508	0.4794	0.1875	0.0416
scallion	3	bunches	chopped	-	-	-	-
lentil	1/2	cup		40.81	8.5239	3.4496	0.2118
linguine pasta	1/2	pound		845.8819	170.248	29.7313	3.4428
spinach	1	pound	chopped	104.3264	16.4654	12.9728	1.7690000000000001
purpose flour	1	tablespoon		-	-	-	-
salt pepper			ground	-	-	-	-
greek yogurt	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.