Tunisian · Soup
Tunisian Nouasser Soup
Tunisian nouasser in a Tunisian broth with beans, chickpeas, celery and parsley, seasoned with tomatoes and harissa.
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02
Method
- 01 Peel, clean and wash the beans, then soak them with the chickpeas overnight in cold water and rinse. Clean and finely chop the celery and parsley.
- 02 Heat the oil and stir in the chopped onion for a few minutes without browning. Add the tomato paste dissolved in 1 large cup of water, harissa, paprika, celery, parsley, and soaked legumes.
- 03 Bring the mixture to a boil for about a quarter of an hour, stirring, then add 1 liter of water. When boiling, cover the pot, reduce the heat, and cook for about an 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 nouasser, stirring.
- 05 Cook the pasta without a lid, stirring, until it is done, then adjust the salt and serve hot. Monitor the cooking time according to the thickness of the pasta.
Notes
The recipe for Hellem with dbabesh was chosen as the basis for this variation, replacing 200 grams of hellem with the same weight of the mentioned pasta. The source indicates about 20 minutes for hellem in the basic recipe; consider the difference in pasta thickness when applying the variation.
Source: The book "Ommek Sanafah" by Mohamed Kouki, p. 34, 35, 37. The steps were rephrased for clarification.