Post by Amani on Nov 11, 2005 14:59:56 GMT -5
Hlelem (Tunisian Vegetable and Bean Soup)
3 ounces dried lima or butter beans (about 1/2 cup)
3 ounces dried chickpeas (about 1/2 cup)
2 tablespoons olive oil
2 garlic cloves, minced (about 1 teaspoon)
1 celery stalk, large outer veins trimmed, diced (about 1/2 cup)
1/2 onion, minced (about 3/4 cup)
1 quart chicken broth
1/3 cup tomato paste (about 3 ounces)
4 large Swiss chard leaves, stems removed and cut into 1-inch pieces, leaves shredded (about 5 1/2 ounces)
1 1/2 ounces angel hair pasta, broken into bite-sized pieces (about 1/3 cup)
2 tablespoons harissa
salt to taste
freshly ground black pepper to taste
1/2 cup chopped parsley
Soak the dried lima beans and chickpeas separately overnight in three times their volume of water. Drain and cook them separately in two times their volume of fresh water until they are tender, about 45 minutes. Drain and reserve the cooking water from both the lima beans and chickpeas. Combine the lima beans and chickpeas, set aside. Combine the cooking waters and set aside.
Heat the olive oil in a soup pot over medium heat. Add the garlic, celery and onion. Cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.
Add the broth, reserved bean cooking liquid and the tomato paste. Mix together until well blended and bring to a simmer for 10 minutes.
Approximately 10 minutes before serving, add the cooked beans and chick peas, the Swiss chard and the pasta. Simmer until the pasta and chard stems are tender, about 10 minutes.
Add the harissa and stir until blended. Season to taste with the salt and pepper. Serve in heated bowls, garnished with the chopped parsley.
Makes 8 servings.
3 ounces dried lima or butter beans (about 1/2 cup)
3 ounces dried chickpeas (about 1/2 cup)
2 tablespoons olive oil
2 garlic cloves, minced (about 1 teaspoon)
1 celery stalk, large outer veins trimmed, diced (about 1/2 cup)
1/2 onion, minced (about 3/4 cup)
1 quart chicken broth
1/3 cup tomato paste (about 3 ounces)
4 large Swiss chard leaves, stems removed and cut into 1-inch pieces, leaves shredded (about 5 1/2 ounces)
1 1/2 ounces angel hair pasta, broken into bite-sized pieces (about 1/3 cup)
2 tablespoons harissa
salt to taste
freshly ground black pepper to taste
1/2 cup chopped parsley
Soak the dried lima beans and chickpeas separately overnight in three times their volume of water. Drain and cook them separately in two times their volume of fresh water until they are tender, about 45 minutes. Drain and reserve the cooking water from both the lima beans and chickpeas. Combine the lima beans and chickpeas, set aside. Combine the cooking waters and set aside.
Heat the olive oil in a soup pot over medium heat. Add the garlic, celery and onion. Cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.
Add the broth, reserved bean cooking liquid and the tomato paste. Mix together until well blended and bring to a simmer for 10 minutes.
Approximately 10 minutes before serving, add the cooked beans and chick peas, the Swiss chard and the pasta. Simmer until the pasta and chard stems are tender, about 10 minutes.
Add the harissa and stir until blended. Season to taste with the salt and pepper. Serve in heated bowls, garnished with the chopped parsley.
Makes 8 servings.