Inspired by ash reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, this is a dish you'll want to make over and over again for Nowruz celebrations and beyond.
Loved this soup. I only had kale at home so I steamed it and blended it with some of the bean liquid because kale doesn't break up as easily as spinach does. I served it with coconut cream mixed with lemon juice as my "yogurt" because I don't do dairy. I also didn't make the mint oil and just opted to drizzle some olive oil on top . This was a perfect, satisfying meal and I cannot recommend this recipe enough!This is really delicious.
Really loved this. Used homemade stock in place of water, canned beans instead of dry , and added chicken to poach in the broth during one of the simmers. Was delicious. Really complex flavors. Definitely will make again!Very satisfying. And rather impressive looking when you serve it. Will definitely make again.I give this soup my highest recommendation. Just delicious. When I make it again, I will cook the beans longer.
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