North African Bean & Squash Soup
| Prep Time: 20 min | Serves: 6 |
| Cooking Time: 120 min | Yield: 6 dinner |
From the New York Times.
Ingredients
- 1 cup Garbanzos
- 1 1/2 lb Butternut Squash
- 28 oz Tomatoes, Crushed, Canned
- 4 cups Water
- 2 cups Chicken Stock
- 2 cups Carrots
- 1 1/2 cups Onions
- 3 tbsp Olive Oil
- 1/2 cup Vermicelli
Directions
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. 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. 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.