Chorba Hlelem
A herb-heavy broth with thin pasta, chickpeas and white beans. Green, light and filling at once.
Serves 5 · 50 min
Per portion
| Calories | 306 kcal |
|---|---|
| Protein | 11.4 g |
| Carbohydrates | 34.9 g |
| Fat | 10.7 g |
| Saturated fat | 1.7 g |
| Sugars | 2.7 g |
| Fibre | 11.8 g |
| Sodium | 807.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 150 g hlelem pasta
- 200 g cooked chickpeas
- 200 g, cooked white beans
- 200 g spinach
- a large handful parsley
- a handful coriander
- 1 onion
- 1 mgharfa kbira tomato paste
- 3 mgharfa kbira olive oil
Method
- Sweat the onion in olive oil, add the tomato paste and cook briefly.
- Add the chopped greens and herbs and let them collapse.
- Pour in water, add the pulses, and simmer twenty minutes.
- Add the pasta and cook until tender, loosening with more water as it drinks.