200 g (7 oz) canned kidney beans, drained and rinsed
2.5 litres (4 pints) hot chicken stock
125 g (4 oz) fine egg noodles, broken into small pieces
100 g (3 1/2 oz) frozen peas
100 g (3 1/2 oz) greens, chopped
chopped coriander leaves, flat-leaf parsley, to serve
To make the onion garnish, heat half the oil in a small frying pan, add the thinly sliced onion and cook gently for 10 minutes until softened and lightly golden. Add the garlic and mint and cook for a further minute.
Meanwhile, heat the oil in a large saucepan, add the chopped onion and cook for a couple of minutes until softened. Stir in the turmeric, then add the chickpeas and kidney beans and stir in the stock. Bring to the boil and cook for a couple of minutes. Add the pasta and cook for a further 5 minutes.
Add the peas and greens to the soup, season and cook for 2–3 minutes or until the vegetables are tender and the pasta is cooked through.
Ladle into serving bowls, sprinkle over the onion garnish and chopped herbs, then drizzle with the yogurt. Serve with natural yoghurt and pitta breads.