Add the chickpeas and kidney beans to a large bowl and cover with plenty of water.

In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.

The next day, when ready to make your meal, drain the water from the legumes and rinse.

To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.

When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 - 60 minutes.

Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes.

Add the garlic and cook until golden.

Then add the dried mint and turmeric, and stir to toast for 20 seconds.

Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.

When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.

Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.

Then add the noodles and cook for 7 - 8 minutes, or until al dente.

Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 - 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.

Plate, and garnish with yogurt and the reserved onion and garlic mixture. Enjoy!