Ingredients

  • 1 cup chickpeas, soak overnight or for at least 6- 8 hours, drain and rinse
  • 1 cup pinto beans, soak overnight
  • 2 peaches, peeled, cut in chunks
  • 2 plums, peeled, cut in chunks
  • 2 nectarines, cut in chunks
  • 4 apricots, cut in chunks
  • 1 bunch of parsley, chopped (1 cup packed)
  • 1 bunch of scallions, chopped (1 cup packed)
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • Salt and pepper
  • A pinch of red pepper flakes
  • A dash of crushed cardamom
  • teaspoon turmeric
  • 1 cup of thin soup noodles
  • Olive oil
  • Water
  • 2 tablespoons freshly squeezed lemon/lime juice

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • After beans have been soaked place them into a large pot, add 6 cups of water covering the beans. Bring to a boil, reduce heat to medium, cover and cook for 50 minutes.
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  • EQUIPMENT:
  • Length: 50 minutes

Step 2

  • Add the chopped vegetables, stir.
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Step 3

  • In a small skillet, heat 2 tablespoons of olive oil and saute onions until golden brown.
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Step 4

  • Add turmeric, stir well, add the minced garlic, cardamom and red pepper flakes and saute for 3-5 minutes.
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  • Length: 5 minutes

Step 5

  • Add the content of the skillet (onion, garlic and the spices) to the pot and continue cooking for another 10-15 minutes.
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  • EQUIPMENT:
  • Length: 15 minutes

Step 6

  • Add noodles and more water if needed.
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Step 7

  • Add the fruits to the soup and simmer on the lowest heat setting for another 20-30 minutes, allowing the fruits to cook and the flavors to blend without boiling so that the fruits hold their shapes and don't become too mushy.
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  • Length: 30 minutes

Step 8

  • Taste and adjust the seasoning and add lemon juice to taste.
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Step 9

  • Serve warm with bread.
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