serves
4
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 45 ml (2 tbsp + 1 tsp) olive oil
- 4 onions, 2 roughly chopped, 2 thinly sliced
- 2 tsp ground turmeric
- 3 garlic cloves, finely chopped
- 400 g tin chickpeas, drained
- 100 g (3½ oz) small brown lentils
- 400 g haricot beans, drained
- 1 litre vegetable stock
- 40 g (1½ oz) butter
- 100 g (3½ oz) linguine or Iranian reshte noodles
- 200 g (7 oz) spinach
- 30 g (1 oz) fresh parsley
- 20 g (¾ oz) fresh coriander
- 15 g (½ oz) fresh mint
- 2 250 ml (9 fl oz) tubs sour cream
Instructions
- Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.
- Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.
- Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.
- When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.
- Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.
- Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
