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Tunisian Vegetable Stew with Saffron and Noodles

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Active Time:  25 Minutes
Total Time:  50 Minutes
  Serves 6
Like minestrone, there are many versions of this Tunisian soup also known as Chorba b'Hodra. It is also made with meat, and if you wish to do that, brown 1/2 to 1 pound cubed beef or lamb with the onions and spices. This soup will just get better as it sits.
RECIPE INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 pinches of saffron threads, crumbled

3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
2 tablespoons sweet Hungarian paprika
1 tablespoon New Mexico chili powder or hot Hungarian paprika
1 teaspoon ground coriander
2 teaspoons ground caraway seed

8 cups water
One 1-pound butternut squash, peeled, cut into large cubes
3 carrots, peeled, finely chopped
1 turnip, peeled, cut into 1/2-inch pieces
1 potato, peeled, cut into 1/2-inch pieces
2 celery stalks with leaves, chopped
1 1/2 cups canned crushed tomatoes
1 15-ounce can chickpeas, drained, rinsed

1/3 cup orzo, broken spaghetti, or israeli couscous

Extra-virgin olive oil
Tunisian Vegetable Stew with Saffron and Noodles Recipe at Cooking.com
DIRECTIONS
Heat oil in heavy wide soup pot or Dutch Oven over medium heat. Add onion, garlic and saffron threads. Cover and cook until onion is translucent, stirring occasionally, about 15 minutes. Add 2 tablespoons cilantro, 2 tablespoons parsley and next 4 ingredients. Cover and cook 5 minutes. Add water and next 6 ingredients. Bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Add chickpeas.


DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.


Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite. Drain. Add pasta to soup. Season soup to taste with salt and pepper.


Ladle soup into bowls. Sprinkle with remaining parsley and cilantro. Drizzle extra-virgin olive oil over each and serve.


Recipe created exclusively for Cooking.com by Deborah Madison.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Stews
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 244
Sodium: 308mg
Fiber: 10g
Carbohydrates, Total: 44g
Protein: 8g
% Cal. from Fat: 22%
Fat. Total: 6g
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