Hlalem
(Pasta with Beans) Recipe
Origin: Tunisia Period: Traditional
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Ingredients:
250g pasta (conchiglie or a similar shaped pasta is good)
1 large onion, chopped
75g green lentils, washed and picked over
100g dried chickpeas, soaked over night in plenty of water
75g dried broad (fava) beans, soaked over night
1 tbsp harissa (or to taste)
3 tomatoes, grated
1 tbsp tomato purée
salt, to taste
3 tbsp oil
1 green bell pepper, de-seeded and chopped
4 Merguez sausages, sliced
Hlalem
(Pasta with Beans) Preparation:
Method:
Heat a little oil in a pan and use to fry the onion for 5 minutes. Stir in the harissa and cook for 1 minute before adding the tomato paste and the grated tomatoes. Cook until the tomatoes release their liquid and the mixture begins to thicken. Add the beans and enough water to cover. Bring the mixture to a simmer, cover and cook for about 90 minutes, or until all the bans are tender (add more water as needed).
When the beans are cooked through add the pasta, Merguez sausages and season with salt and black pepper. Cook for 20 minutes, uncovered then add the green bell pepper. Cook for a further 10 minutes, or until almost all the liquid has evaporated then serve in bowls.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Pasta... More recipes for Lamb... More recipes for Carbohydrate Staples...
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Other recipes with pasta and beans as primary ingredients:
Banana Soufflé
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