North African Bean And Squash Soup Recipe

Name: North African Bean And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water; 1 bunch cilantro; 1 dried red chili pepper; 2 tablespoons olive oil, plus additional for drizzling; 1 large onion, chopped; 2 medium carrots, diced; 4 plump garlic cloves, minced; 1 tablespoon sweet paprika; 1 teaspoon ground turmeric; 1 (28-ounce) can chopped tomatoes, with juice; 1 1/2 quarts water; Salt to taste; 1/2 pound winter squash, peeled and diced; 1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste; Salt and freshly ground pepper; 1/2 cup vermicelli; 2 tablespoons chopped fresh mint; Lemon wedges for serving (optional)

Servings: persons

1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)

1
Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
2
Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice.
3
Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour.
4
Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water, 1 bunch cilantro, 1 dried red chili pepper, 2 tablespoons olive oil, plus additional for drizzling, and more.

Yes, North African Bean And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North African Bean And Squash Soup

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