RCI-SP.003.0699.001
Tunisian Vegetable Stew with Saffron and Noodles
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 ½ to 1 pound cubed beef or lamb with the onions and spices.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- onion1 unitchopped
- garlic cloves3 unitminced
- of saffron threads2 pinchescrumbled
- 3 tablespoons
- 3 tablespoons
- 2 tablespoons
- New Mexico chili powder or hot Hungarian paprika1 tablespoon
- 1 teaspoon
- 2 teaspoons
- 8 cups
- one 1-pound butternut squash1 unitpeeled, cut into large cubes
- carrots3 unitpeeled, finely chopped
- turnip1 unitpeeled, cut into ½-inch pieces
- potato1 unitpeeled, cut into ½-inch pieces
- celery stalks with leaves2 unitchopped
- 1½ cups
- x 15-ounce can chickpeas1 unitdrained, rinsed
- orzo⅓ cupbroken spaghetti, or Israeli couscous
- 1 unit
Method
1
Heat 2 tablespoons olive oil in a large heavy pot over medium heat and sauté the chopped onion until softened and translucent, about 4-5 minutes.
2
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not allow the garlic to brown.
3
Stir in the sweet Hungarian paprika, New Mexico chili powder, ground coriander, and ground caraway seed, cooking for 1-2 minutes to bloom the spices and release their flavors.
4
Add the crumbled saffron threads and stir to combine evenly with the oil and spices.
1 minutes
5
Pour in the 8 cups water and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
6
Add the butternut squash cubes, chopped carrots, turnip pieces, potato pieces, and chopped celery stalks with leaves. Return to a boil, then reduce heat and simmer uncovered for 15 minutes.
7
Stir in the canned crushed tomatoes and drained chickpeas, and continue simmering for an additional 10 minutes until the vegetables begin to soften.
8
Increase the heat to medium-high and add the broken orzo or Israeli couscous, stirring frequently to prevent sticking as it cooks.
9
Simmer for 8-10 minutes until the orzo is tender and the vegetables are fully cooked but still hold their shape.
10
Taste and adjust seasoning with additional salt and spices as needed. Stir in the fresh cilantro and parsley just before serving.
11
Divide the stew among serving bowls and drizzle each portion generously with extra-virgin olive oil before serving.