Connie  |  Apr 30, 2019

This is a Persian legume and noodle soup  served with lime, sour-cream and homemade sour-dough bread. The dish is wonderfully wholesome and nourishing, made of chick and split peas, butter beans, noodles, spinach and lots of fresh herbs and is a flavourful mix of long lasting protein, fibre and carbs.

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 1 can chick peas*

 1 can butter beans*  

2 Tbsp Olive Oil and 2 Tbsp clarified butter (or regular will do too)

2 large onions thinly sliced

8 big garlic cloves, thinly sliced

1 heaped Tbsp tumeric

200g yellow split peas

2 liter best vegetable stock (bouillon)

each 1 bunch parsley, coriander and dill roughly chopped

150g baby spinach

70g linguine or thick spaghetti

150g  sour cream

1 Tbsp white wine vinegar

4 limes halfed

 salt and black pepper to taste

*(or 120g dry, soaked overnight, drained and cooked in fresh water for about 25’ in a pressure cooker, 45-60’ in a regular pot) 


 1. Put olive  oil, butter, onion and garlic in a large pot on medium heat. Cook until soft and brown. Approx. 20mins

2. Add turmeric, some salt and pepper and remove 1/3 of the mix and put aside for garnish

3. Add chickpeas, beans, split peas and stock and simmer for about 30mins until the split peas are tender

4. Add herbs (keep some for garnish) and cook until noodles are just al dente.

5. Stir in sour cream (keep some to serve) and vinegar

6. Serve immediately with a dollop of sour cream, fried onions and half a lime.


Inspired by Ottolenghi


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