1 cup chickpeas drain and rinse for at least 6- 8 hours,
1 cup pinto beans
2 peaches peeled cut in chunks
2 plums peeled cut in chunks
2 nectarines cut in chunks
4 apricots cut in chunks
1 cup parsley packed chopped
1 cup spring onion packed chopped
1 medium onion thinly sliced
2 garlic clove minced
6 servings salt and pepper
1 pinch pepper red
1 dash cardamom crushed
1 teaspoon turmeric
1 cup soup noodles thin
6 servings olive oil
6 servings water
2 tablespoons juice of lime freshly squeezed
Equipment
frying pan
pot
Directions
After beans have been soaked place them into a large pot, add 6 cups of water covering the beans. Bring to a boil, reduce heat to medium, cover and cook for 50 minutes.
Add the chopped vegetables, stir.
In a small skillet, heat 2 tablespoons of olive oil and saute onions until golden brown.
Add turmeric, stir well, add the minced garlic, cardamom and red pepper flakes and saute for 3-5 minutes.
Add the content of the skillet (onion, garlic and the spices) to the pot and continue cooking for another 10-15 minutes.
Add noodles and more water if needed.
Add the fruits to the soup and simmer on the lowest heat setting for another 20-30 minutes, allowing the fruits to cook and the flavors to blend without boiling so that the fruits hold their shapes and don't become too mushy.
Taste and adjust the seasoning and add lemon juice to taste.
