Recipe Index

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 4 oz wide flat noodles (traditional hand-cut or dried laghman-style noodles)
• 2 medium carrots, sliced
• 1 medium bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons vegetable oil
• 6 cups water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper

Method

1. Put the soaked chickpeas in a pot with the water, bring to a boil, reduce to a simmer, and cook for 40 minutes until nearly tender, skimming any foam.
2. Meanwhile heat the oil in a skillet over medium heat. Cook the onion for 4 to 5 minutes until soft, add the carrots and bell pepper, and cook for 5 minutes more.
3. Add the tomatoes to the skillet and cook for 4 to 5 minutes until they break down into a rough sauce.
4. Tip the vegetable mixture into the pot with the chickpeas, season with salt and pepper, and simmer for 10 minutes.
5. Raise the heat to a gentle boil, add the noodles, and cook for 8 to 10 minutes until the noodles are tender and the chickpeas are fully soft.
6. Stir in most of the dill, rest for 5 minutes, and serve in deep bowls scattered with the remaining dill.

Prep: 20 min · Cook: 60 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data