Gluten-Free Joc Soups and Stews: Persian Ash Reshteh

Ingredients:

1 cup gluten-free Reshteh (thin Persian noodles) or gluten-free linguine, broken into small pieces
1 cup gluten-free chickpeas, cooked
1 cup gluten-free kidney beans, cooked
1 large onion, finely chopped
3 tablespoons gluten-free vegetable oil
1 cup gluten-free chopped spinach or kale
1/2 cup gluten-free chopped cilantro
1/2 cup gluten-free chopped parsley
Salt and pepper to taste

Steps:

In a large pot, sauté finely chopped onion in gluten-free vegetable oil until golden brown.
Add gluten-free Reshteh or broken linguine to the pot and stir until lightly toasted.
Pour in gluten-free chickpeas and gluten-free kidney beans.
Add enough water to cover the ingredients in the pot. Bring the mixture to a boil.
Reduce the heat to simmer and add gluten-free chopped spinach or kale, gluten-free chopped cilantro, and gluten-free chopped parsley.
Season with salt and pepper to taste. Let the soup simmer for about 20-25 minutes until the noodles are tender.
Adjust the seasoning if necessary and serve your gluten-free Persian Ash Reshteh hot.
Indulge in the rich flavors of Persian Ash Reshteh with this gluten-free recipe from Joc Soups and Stews!