كنوز

Hearty Noodles Soup


Tunisian recipe
المقادير
1/2 kg lamb  
1 cup hlalem (Tunisian hearty soup)  
6-7 crushed garlic cloves  
1/2 cup chickpeas  
1 onion, cut into coarse pieces  
1/2 cup fava beans  
1/2 cup chopped celery  
1/2 cup chopped parsley leaves  
1/2 cup chopped coriander leaves  
2 quartered artichoke hearts  
2 tablespoons tomato paste  
2 carrots, shelled and chopped  
1 cup boiled peas  
1/2 cup minced scallions  
2 tablespoons olive oil  
2 sweet peppers, seeded and chopped  
1 cup chopped spinach leaves (with their juice squeezed out)  
Pinch of paprika  
Salt and black pepper  
طريقه التحضير
Leave chickpeas and fava beans in water to soak for a few hours.
Strain, place in cooking pot with onions and double their measure in water, parboil for 14-15 minutes, drain and keep aside.
Slice meat into bite-size cubes and brown in olive oil, then add scallions and garlic and cook for 5 minutes, mixing continuously.
Stir in the tomato paste and cook for further 5 minutes, then add salt, pepper, celery, spinach, parsley, artichoke, and carrots, and cook, stirring until all the vegetables absorbs the aroma and flavor of the oil and tomato paste.
Add the soaked chickpeas and fava beans with their cooking liquid and cook for about 35-45 minutes longer.
Cool, remove additional fat.
About an hour before serving, return pot to flame, add more salt­ed water (if needed), boil, add the hlalem and sweet peppers, lid and cook until hlalem are plump and smooth.
Add the boiled peas, adjust seasoning and sprinkle with fresh coriander, then serve.

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