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
Instructions:
- 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.
- Add the chopped vegetables, stir.
- In a small skillet, heat 2 tablespoons of olive oil and saute onions until golden brown.
- Add turmeric, stir well, add the minced garlic, cardamom and red pepper flakes and saute for 3-5 minutes.
- Add the content of the skillet (onion, garlic and the spices) to the pot and continue cooking for another 10-15 minutes.
- Add noodles and more water if needed.
- 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.
- Taste and adjust the seasoning and add lemon juice to taste.
- Serve warm with bread.
