Persian Noodle Soup:

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

125g dried chickpeas, soaked in water overnight with 1 tbsp bicarbonate of soda

125g dried butter beans, soaked in water overnight with 1 tbsp bicarbonate of soda

80g clarified butter

2 large onions, peeled and thinly sliced

10 garlic cloves, peeled and thinly sliced

1½ tsp ground turmeric

Salt and black pepper

225g yellow split peas

Roughly 2 litres vegetable stock

35g chopped parsley

35g chopped coriander

15g chopped dill

100g spring onions, trimmed and thinly sliced

150g baby spinach

100g reshteh, or linguine

150g soured cream, plus 1 tsp per portion extra to finish

1½ tbsp white-wine vinegar

4 limes, halved

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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