Chickpea And Noodle Soup With Persian Herbs

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound onions (1 very large or 2 medium), chopped (about 3½ cups)
• 4 large garlic cloves, chopped
• 2/3 cup dried chickpeas (garbanzo beans), sorted and rinsed (about 4 ounces)
• 2 cups vegetable broth
• 8 cups water, divided
• 1/3 cup green lentils, sorted and rinsed
• 1/2 teaspoon turmeric
• Salt and freshly ground pepper
• 4 ounces linguine, whole wheat or white, broken in 3-inch pieces (about 1½ cups)
• 1/3 cup chopped dill
• 1/2 cup chopped cilantro
• 1/3 cup chopped green onions
• 1 (6-ounce) bunch spinach, large stems removed, leaves immersed in water and rinsed several times (about 5 cups leaves), chopped
• 1 teaspoon dried mint
• Kashk, for serving

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