Ash Afghan Noodle Soup

4 mins
Serves 1
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Directions

  1. 1Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
  2. 2Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
  3. 3Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
  4. 4Add the tomatoes, and cook for another 5 minutes.
  5. 5Add the tomatoes, and cook for another 5 minutes.
  6. 6Add the tomatoes, and cook for another 5 minutes.
  7. 7In a plate mix turmeric, cumin, coriander, black pepper, red pepper flakes, dried dill, dried mint and salt. Pour into the pot and cook for 1 minute more.
  8. 8In a plate mix turmeric, cumin, coriander, black pepper, red pepper flakes, dried dill, dried mint and salt. Pour into the pot and cook for 1 minute more.
  9. 9In a plate mix turmeric, cumin, coriander, black pepper, red pepper flakes, dried dill, dried mint and salt. Pour into the pot and cook for 1 minute more.
  10. 10Add the water and bring to a boil.
  11. 11Add the water and bring to a boil.
  12. 12Add the water and bring to a boil.
  13. 13Add the cooked legumes.
  14. 14Add the cooked legumes.
  15. 15Add the cooked legumes.
  16. 16Add the noodles.
  17. 17Add the noodles.
  18. 18Add the noodles.
  19. 19Reduce heat to low, cover and simmer for 10 minutes, or until the noodles are cooked.
  20. 20Reduce heat to low, cover and simmer for 10 minutes, or until the noodles are cooked.
  21. 21Reduce heat to low, cover and simmer for 10 minutes, or until the noodles are cooked.
  22. 22Serve: Ladle the soup into bowls. Top with yogurt and garnish with fresh coriander and fried onions, if desired.
  23. 23Serve: Ladle the soup into bowls. Top with yogurt and garnish with fresh coriander and fried onions, if desired.
  24. 24Serve: Ladle the soup into bowls. Top with yogurt and garnish with fresh coriander and fried onions, if desired.

Ingredients

  • 1 cup cooked chickpeas
  • 1 cup cooked chickpeas
  • 1 cup cooked chickpeas
  • 1 cup cooked black eye beans
  • 1 cup cooked black eye beans
  • 1 cup cooked black eye beans
  • 1 cup cooked mung bean
  • 1 cup cooked mung bean
  • 1 cup cooked mung bean
  • 2 large onions, chopped
  • 2 large onions, chopped
  • 2 large onions, chopped
  • 2 medium tomatoes, chopped
  • 2 medium tomatoes, chopped
  • 2 medium tomatoes, chopped
  • 4 cloves garlic, chopped
  • 4 cloves garlic, chopped
  • 4 cloves garlic, chopped
  • 0.5 cup chopped fresh coriander
  • 0.5 cup chopped fresh coriander
  • 0.5 cup chopped fresh coriander
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp dried dill
  • 1 tsp dried dill
  • 1 tsp dried dill
  • 1 tsp dried mint
  • 1 tsp dried mint
  • 1 tsp dried mint
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 1.5 ltr water
  • 1.5 ltr water
  • 1.5 ltr water
  • 120 gr noodles
  • 120 gr noodles
  • 120 gr noodles
  • 1 serving yogurt
  • 1 serving yogurt
  • 1 serving yogurt
  • 1 serving fresh coriander, chopped
  • 1 serving fresh coriander, chopped
  • 1 serving fresh coriander, chopped
  • 1 serving fried onions
  • 1 serving fried onions
  • 1 serving fried onions

Equipment

large potwooden spoonplate