Persian Greens, Beans and Noodle Soup with Crispy Shallots

Course: lunch or main Skill level: easy Serves: 6 Vegetarian or Vegan

■ 450 g (1 lb) spinach

■ Large bunch of coriander

■ Large bunch of parsley

■ Bunch of dill

■ Bunch of chives

■ Bunch of mint

■ 7 tbs olive oil

■ 8 round shallots, peeled: 4 chopped finely and 4 sliced finely

■ Salt and freshly ground black pepper, to taste

■ 2 cloves garlic, peeled and chopped finely

■ ½ tsp turmeric

■ 1.1 lt (2 pt) vegetable stock

■ 150 g (5¼ oz) wholewheat spaghetti

■ 1 x 660 g jar of chickpeas (we used Bold Bean Co)

■ 1 x 400 g tin of green lentils

■ 1 tbs dried mint

■ 250 g (9 oz) natural or plant-based yoghurt

1 Chop the spinach and herbs roughly.

2 Set a large pot over a medium heat and add 2 tablespoons of the oil. Add the chopped shallots and a pinch of salt. Cook, stirring regularly, until the shallots are tender and golden brown. Add the garlic and cook, stirring constantly, for a further minute. 3 Add the turmeric to the pot

and cook for 2 minutes until fragrant. Add the spinach and herbs to the pot, alongside the vegetable stock, and stir to combine. Bring to the boil then reduce the heat to a simmer and cook for 10 minutes, until all of the greens are wilted. If the soup seems thick, add more water.

4 Break the spaghetti in half, and add to the pot with the chickpeas and lentils. Stir gently to mix into the soup and then leave to simmer for 15 minutes.

5 Meanwhile, prepare the garnishes. Set a medium frying-pan over a medium-high heat. When the pan is hot, add 2 tablespoons of oil. Add the sliced shallots and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelised; about 12 minutes.

6 Wipe out the pan, add the final 3 tablespoons of olive oil and warm gently over a low heat. Stir in the dried mint and take off the heat.

7 Add 200 g (7 oz) of the yoghurt to the soup and mix well. Thin the remaining 50 g (1¾ oz) of yoghurt with a little water.

8 Taste the soup for seasoning. Ladle into individual bowls and drizzle with the thinned yoghurt, the mint oil and the crispy shallots.