Tunisian Vegetable and Bean Soup

Makes 2 quarts

Harissa is a Tunisian hot sauce or paste usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It’s available in cans, jars, or tubes from Middle Eastern markets and specialty stores.

ingredients

2 tablespoons olive oil
4 teaspoons garlic, minced
1/4 cup celery stalk, large outer veins trimmed, diced
1/4 cup onion, minced
1 quart chicken broth
6 tablespoons tomato paste
2/3 cup canned lima beans, drained, juices reserved
2/3 cup canned chickpeas, drained, juices reserved
7 cups Swiss chard leaves, stems removed and cut into 1-inch pieces, leaves shredded, lightly packed
1/2 cup angel hair pasta, dry, broken into bite-sized pieces
1/2 tablespoon red curry paste or harissa
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup parsley, chopped

directions

1
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, about 5 to 7 minutes.
2
Combine 1/2 cup of the reserved chickpea liquid with 1/2 cup of the reserved lima bean liquid. Add the broth, reserved bean liquid, and the tomato paste to the pot. Mix together until well blended and bring to a simmer for 10 minutes.
3
Approximately 10 minutes before serving, add the lima beans and chickpeas, the Swiss chard, and the pasta. Simmer until the pasta and chard stems are tender, about 10 minutes.
4
Add the red curry paste and stir until blended. Season to taste with the salt and pepper. Garnish with the chopped parsley.

notes

LYNNE'S TIPS Harissa comes in small cans and can be found in a lot of supermarkets and Mediterranean groceries. Once opened, transfer the paste to a jar and store in the refrigerator for up to two months. Curry pastes are found, too, in Asian markets.

Source: Mary Dando