Ingredients
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1
-
1
-
1
-
2
-
1
-
2
-
4
-
1
-
1
-
1
-
1 1/2
-
-
1/2
-
1 - 2
-
Directions
North African Bean and Squash Soup, This thick, hearty soup is adapted from a more complex dish that includes several kinds of beans and a spherical type of couscous called muhammas, for vermicelli is substituted This gets better overnight, but dont add the pasta or the fresh chopped cilantro and mint until shortly before serving You may need to thin out with water It will keep for 3 or 4 days in the refrigerator In spring and summer, substitute 1/2 pound diced zucchini for the squash Simmer the zucchini for no longer than 30 minutes , Wow, amazing soup, we enjoyed this so much The best kind of soup where its a totally satisfying meal in itself used canned chickpeas rather than dried, and I forgot about the vermicelli, but it really doesn’t need it Thank you, so good, made for Susies World Tour 2019, Morocco, FeedBags
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Steps
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1
Done
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Drain the Soaked Chick Peas and Set Aside. Tie Half the Cilantro Sprigs Into a Bundle With the Dried Red Chili, and Chop the Rest. Set Aside the Chopped Cilantro. |
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2
Done
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Heat the Oil in a Large Bean Pot or Dutch Oven Over Medium Heat and Add the Onions and Carrots. Cook, Stirring, Until Tender, About 5 Minutes, and Add 1/2 Teaspoon Salt, the Garlic, Paprika, and Turmeric. Stir Together For About a Minute, Until Fragrant, and Add the Tomatoes, and Their Juice. Cook, Stirring Often, For 10 Minutes, Until the Tomatoes Have Cooked Down Somewhat and the Mixture Is Fragrant. Add the Beans and Water and Bring to a Boil. Add the Cilantro Bundle, Reduce the Heat, Cover and Simmer 1 Hour. Add the Squash, a Generous Amount of Salt, and the Harissa or Cayenne, and Continue to Simmer For Another Hour. Taste and Adjust Salt. Add the Vermicelli and Simmer Until Tender, About 5 Minutes. Remove the Cilantro Bundle. Stir in the Remaining Cilantro and the Mint, Adjust Salt and Serve. Garnish With Lemon Wedges. |
