Persian Noodles Soup
Persian noodles soup is a heartwarming dish that envelops you in warmth and comfort with every spoonful. This fragrant soup combines tender egg noodles, chickpeas, and fresh herbs, creating a delightful medley of flavors perfect for chilly days. Easy to prepare and rich in nutrients, it’s an inviting meal for family gatherings or a simple weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Persian
Ingredients
Scale
- 150g thick egg noodles
- 1 can (400g) chickpeas, drained
- 1 cup fresh parsley, chopped
- 1 tsp turmeric powder
- 4 cups low-sodium vegetable broth
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 tsp cumin
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and ginger; cook for another minute until fragrant.
- Toss in turmeric, cumin, and black pepper; sauté for an additional minute.
- Pour in vegetable broth and bring to a simmer. Add egg noodles and cook according to package directions until al dente.
- Stir in drained chickpeas; let simmer for about 5 minutes for flavors to meld.
- Finish with lemon juice and chopped parsley before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 284
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Feel free to customize the soup by adding your favorite vegetables or proteins like chicken or tofu. For a vegetarian version, ensure you use vegetable broth instead of chicken broth.