Tunisian · Soup
Tunisian Dried Legume Stew with Traditional Pasta
A Tunisian stew made with dried fava beans, chickpeas, spinach, and celery, in a light red broth.
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02
Method
- 01 The dried fava beans are peeled, cleaned, and washed, then soaked with the chickpeas overnight in cold water and rinsed. The celery and spinach are cleaned and finely chopped.
- 02 The oil is heated and the chopped onion is sautéed for a few minutes without browning. The tomato paste dissolved in 1 large cup of water, harissa, paprika, celery, spinach, and soaked legumes are added.
- 03 The mixture is brought to a boil for about 15 minutes, stirring occasionally, then 1 liter of water is added. When it boils, the pot is covered, the heat is reduced, and it is cooked for about 1 hour until the legumes are tender, stirring occasionally and replacing the evaporated water.
- 04 Salt is added and 2 liters of water are poured in. The heat is increased, and when it boils, the traditional pasta is added gradually, stirring constantly.
- 05 The pasta is left to boil for about 20 minutes without a lid. The salt is adjusted and the stew is served hot.
Notes
Dabbash is a Tunisian term for dried legumes. The traditional pasta has a distinctive flavor due to the acidity of its dough, as mentioned in the source.
Source: "Omek Sanafa" by Mohamed Kouki, pages 34, 35. The steps have been rephrased for clarity.