Tabriz Cabbage Pottage

Ingredients:
1/2 cup chickpeas
1/2 cup baked beans
2/3 cup lentils
200 grams cabbage leaves
2-3 tablespoons crispy golden onions
3 large carrots
50 grams celery roots
200 grams Persian pottage pasta (you can buy this from Persian grocery stores)
1/2 cup kashk (kash is cooked and dehydrated yogurt. You can buy this from Persian grocery stores)
(To make crispy onions, fry a diced onion in generous amounts of vegetable oil)
Salt, pepper and turmeric powder to taste
How to:
Soak beans in separate containers in cold water overnight. Make sure to change the water at least once during the soaking process. Drain and then add to a big pot of boiling water with a pinch of salt and cook for one hour until the beans are half cooked. Add drained lentils. Chop cabbage leaves in small bits and add to the pot along with the seasonings. Heat a bit of vegetable oil in a small saucepan and add minced garlic and cook for one minute or until fragrant. Add this to the pot (be careful and do this slowly or the hot oil might spatter all over you!) Add in the peeled, diced carrots and diced celery stalks and cook for one more hour until everything comes together and the pottage thickens considerably. Add the pottage pasta and cook for 15 minutes (but no longer than that because the pasta would become too soft and dissolve). Before serving, dilute kashk in a cup of water and add to the pot. Bring back to a boil and then remove from heat. Wait for 30 minutes and then serve in a big crystal punch bowl and garnish with a bit of kashk and some crispy onions.
This whole dish has 1700 calories, which makes it around 280-300 calories per person.