North African Bean and Squash Soup
photo by Karen Elizabeth
- Ready In:
- 8hrs 25mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1 cup chickpeas (picked over and soaked for 6 hours or overnight in 1 quart water)
- 1 bunch cilantro
- 1 dried red chili pepper
- 2 tablespoons olive oil, plus additional for drizzling
- 1 large onion, chopped
- 2 medium carrots, diced
- 4 plump garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 teaspoon ground turmeric
- 1 (28 ounce) can chopped tomatoes, with juice
- 1 1⁄2 quarts water
- salt
- 1⁄2 lb winter squash, peeled and diced
- 1 -2 teaspoon harissa or 1/8-1/4 teaspoon cayenne pepper, to taste
- salt & freshly ground black pepper
- 1⁄2 cup vermicelli
- 2 tablespoons chopped of fresh mint
- lemon wedge, for serving (optional)
directions
- 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.
- 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.
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Reviews
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!