Speedy Iranian Turmeric Noodle Broth

Cooking time
Serves2 people
Speedy Iranian Turmeric Noodle Broth

A quick, comforting broth that balances the earthy spiciness of turmeric with the bright zinginess of lime, soft, sweet leeks and creamy yogurt. Swirls of spaghetti noodles and chickpeas add body and bite.

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  • 3 onions
  • 2 garlic cloves
  • 2 leeks
  • 1 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • Sea salt and freshly ground pepper
  • 400g tin of chickpeas
  • 1 vegetable stock cube
  • 200g spaghetti
  • A few handfuls of baby leaf spinach
  • 1 lime
  • 150g yogurt
  • A handful of flat leaf parsley
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1. Peel the onions and finely slice them. Peel the garlic and crush or finely chop. Trim the roots and top 3cm off the leeks. Slice the leeks in half lengthways. Rinse out any dirt. Finely slice them.
2. Fill a pan with water. Sprinkle in a good pinch of salt, cover and bring to the boil.
3. While the water heats, drizzle 1 tbsp oil into a large pan and warm to a medium heat. Slide in the chopped onions, leeks and garlic. Sprinkle in 1 tbsp ground cumin and 1 tsp turmeric, along with a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till softened.
4. Crumble the stock cube into the pan with the leeks. Drain and rinse the chickpeas, then tip them into the pan. Pour in 700ml boiling water and stir well. Bring to the boil, then reduce the temperature to low. Simmer for 10 mins.
5. While the leek and chickpea broth cooks, tip the spaghetti into the pan with the boiling water. Cook for 8-10 mins, or till tender with a little bite. Drain well.
6. When the broth is ready, stir through the baby leaf spinach till the leaves are wilted. Squeeze in the juice from half the lime.
7. Pile the drained spaghetti into deep bowls and ladle over the leek and chickpea broth. Dollop over generous spoonfuls of yogurt. Finely chop the parsley and sprinkle over the top. Serve with wedges of the remaining lime for squeezing.
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This is a simple recipe for a delicious and comforting winter supper - easily available ingredients turned into an exotic dish. The quantity is quite substantial for two (we had loads left over) and you've really got to like cumin to use a whole tbsp. We do but still reduced it to 2 tsps. We had also run out of spaghetti so substituted for egg noodles (not as much as 200g though), which worked fine. Definitely one to make again and easy to remember.