When I saw this recipe for Chickpea Noodle Soup, I had to have it. The flavor profile, described as Persian, includes garlic, turmeric, fresh dill, fresh cilantro, and green onion. Lentils, chickpeas, and spinach add substance to this dish, while the noodles tempt you to slurp your way through it! Satisfying, healthy, and delicious, it reminds me a bit of Sicilian-Style Pasta and Lentils (although it really is quite different).
Always add fresh herbs at the end of preparing a dish, whether soup, pasta, or even on top of pizza. (I add fresh herbs to grilled pizza after its cooked – they wilt immediately.) This is the best way to preserve their bright flavor and color. Fresh herbs can last for several days with just a little attention. I store fresh herbs wrapped in a paper towel in my crisper drawer. If leaves or stems start to brown, I simply trim and discard them. If they start to dry out, I moisten the paper towel. For more ideas and tips, see my article on cooking with fresh herbs . Enjoy!
This post is linked to the Real Food Wednesday blog carnival – check it out…
