Spiced Chickpea and Pasta Stew

• 2 1/2 tablespoons olive oil or canola oil, or any vegetable oil
• 16 ounces onions 1 pounds, chopped
• 6 cloves garlic minced, finely chopped or crushed
• 3/4 cup chickpeas (garbanzo beans) dried and rinsed, 4 ounces
• 2 cups stock vegetable
• 8 cups water divided
• 1/2 cup lentils, green sorted and rinsed
• 1 teaspoon turmeric ground
• 1 x salt and black pepper to taste
• 3 1/2 ounce pasta, linguine prefer whole wheat, broken in 3-inch pieces
• 1/4 cup dill weed freshly chopped
• 1/2 cup cilantro freshly chopped
• 1/2 cup scallions, spring or green onions sliced
• 1 bunch spinach tough stems removed and well rinsed, coarsely chopped
• 1 1/4 teaspoons mint leaves dried, or 1 tablespoon freshly chopped

1. Heat oil in large and heavy saucepan over medium heat.
2. Add onion and cook, stirring often, or until soft and deep golden brown, 25 to 30 minutes.
3. As onion starts to brown, reduce heat and stir more often.
4. Add garlic and cook over medium-low heat, stirring often, for 1 to 2 minutes.
5. Transfer about 13 of mixture (about 13 cup) to small bowl, reserve it for garnish.
6. Pour chickpeas, broth and 2 cups water to saucepan.
7. Stir well to blend in onion mixture and bring to boil.
8. Cover and cook over low heat for 1 1/2 hours.
9. Stir in lentils, turmeric, salt, pepper and 2 cups water.
10. Return to boil.
11. Cover and simmer over low heat until chickpeas and lentils are tender, 25 to 30 minutes
12. At this point you can put the soup in the refrigerator.
13. Boil 4 cups water in another saucepan with 1/2 teaspoon of salt added.
14. Add linguine.
15. Cook uncovered over high heat until just tender, checking about 2 minutes before time on the package instructions.
16. Drain pasta, reserving cooking liquid.
17. You should have a scant 2 cups cooked pasta.
18. Meanwhile, combine 2 teaspoons each of dill, cilantro and green onion in small bowl, reserve for topping.
19. Mix remaining dill, cilantro and green onion and divide in two parts.
20. Divide spinach in two parts.
21. Reheat the soup to a simmer.
22. Add one part of spinach and one part of herb mixture.
23. Cook over medium heat, uncovered, for 8 to 10 minutes.
24. Add 1/2 cup of pasta cooking liquid and cook until spinach is very tender and soup takes on a spinach flavor, 4 to 6 minutes.
25. If the soup seems too thick, pour in 1/4 cup pasta cooking liquid and bring to a boil again.
26. Just before serving, bring soup to simmer.
27. Stir in remaining spinach and cooked pasta.
28. Cook uncovered until spinach just wilts, 1 to 2 minutes, adding more pasta liquid by tablespoons if the soup is too thick.
29. Stir in second part of herb mixture.
30. Season to taste with salt and black pepper if needed.
31. Reheat onion and garlic mixture reserved for garnish in a very small skillet over medium heat until sizzling.
32. Add the dried mint, stir and remove from the heat.
33. Divide soup among serving bowls.
34. Sprinkle onion-garlic mixture and reserved herbs and scallions.
35. Serve.

olive oil, onions, garlic, chickpeas, stock vegetable, water, lentils, turmeric ground, salt, pasta, dill weed freshly, cilantro freshly, scallions, well, mint

Taken from recipeland.com/recipe/v/spiced-chickpea-pasta-stew-52311 (may not work)