Tunisian Minestrone with Spices and Pasta (Chorba Bel Hout)
Here is a recipe that smells of sunshine and Tunisian spices: Tunisian minestrone, or chorba bel hout, a hearty soup where pasta dances with vegetables and harissa. You will love how cumin and ground coriander warm every spoonful. This dish perfectly illustrates Tunisian cuisine, which stands out from Moroccan cuisine by its bold use of chili and spices. The essential ingredients? Olive oil, harissa, ripe tomatoes and a pinch of turmeric for color. Easy and quick, this minestrone will become a staple of your winter dinners. Enjoy!
Ingredients
- Short pasta (macaroni or shells)200 g
- Fresh grated tomatoes4 medium
- Onion1
- Garlic2 cloves
- Harissa1 tbsp
- Tomato paste1 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric1/2 tsp
- Cooked chickpeas150 g
- Zucchini1
- Carrot1
- Olive oil2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh coriander1 bunch
- Water1.5 L
Instructions
- 1
In a large pot, heat the olive oil and sauté the chopped onion and garlic until translucent.
- 2
Add the harissa, tomato paste, cumin, ground coriander and turmeric. Stir for 1 minute to release the aromas.
- 3
Stir in the grated tomatoes, diced zucchini and carrot, chickpeas, salt and pepper. Mix well.
- 4
Pour in the water, bring to a boil, then reduce the heat and simmer for 15 minutes.
- 5
Add the pasta and continue cooking for 10 minutes, or until tender.
- 6
Adjust the seasoning, add the chopped fresh coriander and serve hot.
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