Tunisian · Soup
Tunisian Chickpea Stew with Vegetables
Tunisian chickpea stew with carrots, turnips, cardoon stalks, and dried legumes, with celery and parsley.
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02
Method
- 01 Peel, clean, and wash the broad beans, then soak them with chickpeas overnight in cold water and rinse. Clean and finely chop the celery and parsley. Clean the cardoon stems, remove the fibers, and cut into small equal sticks. Clean and cut the carrots into rings, peel and cut the turnips into quarters.
- 02 Heat the oil and stir-fry the chopped onions for a few minutes without browning. Add the tomato paste dissolved in 1 large cup of water, harissa, paprika, celery, parsley, soaked legumes, and cut vegetables.
- 03 Bring the mixture to a boil for about 15 minutes, stirring, then add 1 liter of water. When boiling, cover the pot, reduce the heat, and cook for about 1 hour until the legumes are tender, stirring and replacing the evaporated water.
- 04 Add salt and pour in 2 liters of water. Increase the heat, and when boiling, gradually add the chickpea pasta, stirring.
- 05 Let the chickpea pasta boil for about 20 minutes without a lid. Adjust the salt and serve hot.
Notes
The cardoon mentioned here is a plant whose stems are edible and resembles artichokes; it is cardoon or artichoke thistle, not sumac spice powder.
Source: "Omek Sanafa" book by Mohamed Kouki, p. 34, 35. The steps have been rephrased for clarification.