Ingredients:

For the soup:

• Noodles (Any flat noodles will do. If using long noodles, break them in half before adding them to the dish)
• Onion (1 medium)
• Tomatoes (2 or 3 medium; coarsely chopped)
• Garlic (2-3 cloves; finely chopped)
• Cilantro (use as per preference)
• Spinach (2 – 3 cups)
• Kidney beans (1 can; drained and rinsed)
• Chickpeas (1 can; drained and rinsed)
• Tomato Paste (2 tablespoons)
• Turmeric (2 teaspoons)
• Salt (to taste)
• Black pepper (to taste)  
• Dried Mint (1/2 tablespoon)
• Ground Coriander (1 teaspoon)
• Water (5-6 cups)

For the topping:

• Plain whole milk yogurt
• Minced cilantro
• Lemon juice (1/2 lemon)

Instructions:

1. Heat up oil in a pot and add the onions. Sauté the onions on medium heat until golden brown. Add the chopped garlic and let it cook for 30 seconds.
2. Add the tomatoes for to 4-5 minutes. Add the tomato paste and stir for a minute.
3. Next add salt, ground coriander and black pepper and continue cooking for a couple of minutes.
4. Add the spinach and cook for couple of minutes. Then add the kidney beans and chickpeas. and give it all a stir.
5. Add 3-4 cups of water, then add the noodles into mixture. Increase the heat to medium high to bring the mixture to a boil and stir occasionally. Cook uncovered for about 10-15 minutes until the noodles are tender and the soup has become thick. Add more water to adjust consistency.
6. Place a pan on low heat and add some oil. Once hot add crushed dried mint and cook for 10 – 15 seconds. Add the mixture into the soup and give it good stir. Check for seasoning and add more salt and pepper if required.
7. For the topping, whisk plain yogurt with cilantro and lemon juice together in a small bowl.
8. Serve the soup hot, garnished with chopped cilantro, the yogurt mixture topping and lemon wedges.