Red Squash Stew

The beans are peeled, cleaned, and washed well. The chickpeas are cleaned, washed, then the beans and chickpeas are soaked overnight in cold water and drained.

The onion is chopped and fried in oil in a small pot over high heat until its color turns brown.

The dissolved tomato paste in a cup of water, harissa, paprika, beans, and chickpeas are added. When the water boils, the pot is covered and left on low heat, stirring occasionally and replacing the evaporated water when needed.

When the legumes are about to be cooked, the squash is cut into large, uniform cubes and added to the sauce with a small spoon of salt.

Cooking continues for about a quarter of an hour without broth until the squash is cooked, then the salt is adjusted and the stew is served hot.