Hlalem bil Lahm
(Pasta and Chickpeas with Lamb) Recipe

Origin: Tunisia Period: Traditional

Hlalem is a combination of home-made pasta coming from Tunisia and Morocco with chickpeas cooked in a tomato-based sauce. Typically if you don't have home-made pasta a shaped pasta like conchiglie (pasta shells) is used.

Ingredients:

80g dried chickpeas, soaked over night in plenty of water and drained
1 onion, chopped
450g lamb, diced
salt and freshly-ground black pepper, to taste
3 spring onions, chopped
1 garlic clove, finely chopped
2 tbsp tomato purée
120g spinach
2 celery sticks, chopped
60g flat-leaf parsley, chopped
1 tin artichoke hearts, drained and chopped
1 carrot, diced
1 tbsp harissa (or to taste)
150g pasta (conchiglie or a similar shaped pasta is good)
4 piri-piri or birds' eye chillies, chopped
50g peas
3 tbsp coriander (cilantro) leaves, finely chopped

Hlalem bil Lahm
(Pasta and Chickpeas with Lamb) Preparation:

Method:

Combine the soaked chickpeas and onion in a saucepan. Cover with 1l water, bring to a boil, then reduce to a simmer, cover the pan and cook for 10 minutes.

Meanwhile, season the lamb liberally with salt and black pepper, add a little oil to a pan and use to fry the lamb until well browned on all sides. Stir-in the spring onions and garlic and fry for 2 minutes more. Now add the tomato purée, spinach, celery, parsley, artichokes, carrots and harissa. Stir thoroughly to combine, bring to a simmer and cook for 5 minutes.

Now add the chickpeas and onion (along with their cooking water) and stir to combine. Bring the pan to a low simmer, cover tightly and cook gently for 90 minutes, or until the chickpeas are tender.

About 30 minutes before you are ready to serve stir-in the pasta and chillies. Five minutes before serving add the peas and coriander. Serve hot, accompanied by bread.

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