How to make aash (Afghan noodle recipe)

Heat the oil in a large pot over medium heat.

Add chopped onions and sauté until golden brown.

Stir in diced tomatoes and minced garlic, cooking until softened.

Add black pepper, salt, and turmeric, mixing well.

Pour in the water and bring to a boil.

Add the kidney beans and chickpeas, then reduce heat to simmer.

Add the spaghetti and cook until tender, about 10 minutes.

Stir in chopped parsley and flour to thicken the soup.

Serve hot, topped with dry mint and a dollop of yogurt.

Spice Level:

Dietary