Go Back
Print
Hlelem: Tunesian Soup
Ingredients
  • 2 T. extra virgin olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 celery stalk chopped
  • 1 C. dried chickpeas picked over, rinsed and soaked in 4 C. water overnight and drained--or, alternatively, cooked in an Instant Pot
  • 1 C. giant white beans soaked in 4 C. water overnight and drained---or alternatively, cooked in an Instant Pot)
  • 6 C. water
  • 1 can 6 oz. tomato paste
  • Salt
  • 1/2 pound baby spinach
  • 1/2 C. flat-leafed parsley chopped
  • 1/2 C. broken vermicelli
  • 1-2 t. Harissa I used Trader Joe's brand that comes in a jar
  • Freshly ground papper
  • Lemon Wedges for garnish
  • Couscous for garnish
  • Basil leaves for garnish
Instructions
  1. Heat olive oil in a large soup pot over medium heat. Add the onion and cook, stirring, until the onion is tender. This will take about 5 minutes. Add the garlic and celery and cook, stirring, for about one minute, until the garlic is fragrant. Add the chickpeas, white beans, water and tomato paste. Bring this mixture to a boil and then reduce the heat and cover. Simmer for 1 hour.
  2. Add the salt and the spinach and parsley. Cover and simmer for another 30 minutes to 1 hour or until the broth is fragrant and the beans and vegetables are tender.
  3. Stir in the vermicelli and simmer until the vermicelli is tender.
  4. Stir in the harissa and pepper. Taste and add more salt to your taste. Serve with lemon wedges and garnished with a scoop of coursous, a small dollop of harissa and decorative basil leaves.