A little spin off of Ottolenghi's legume noodle soup. Cook chick peas and mung beans with a couple cloves of garlic and ginger until soft. Strain and save a cup or two of the liquid. While cooking beans cook linguine until al dente. Sauté an onion and sliced garlic for a few minutes in olive oil, stir in turmeric and red pepper flakes and add back the beans and a can of coconut milk (and the ginger pieces from the beans). Add bean liquid until it's a consistency you like. Throw in sliced cabbage or other veggies in the last couple minutes to soften. Stir in linguine, top with chopped cilantro and parsley, lime, a couple slices chicken, or lightly toasted nuts!