Hlalem (Tunisian pea soup)

Name: Hlalem (Tunisian pea soup)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Perennial celery; 1 yellow pepper; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tin(s) (425 ml; 240 g of separation) Chickpeas; 1 glass jar (370 ml; 220 g of separation) Large green beans; 150 g frozen peas; 150 g Spätzle

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Perennial celery
1 yellow pepper
4 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1/2 TEASPOON Rose peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tin(s) (425 ml; 240 g of separation) Chickpeas
1 glass jar (370 ml; 220 g of separation) Large green beans
150 g frozen peas
150 g Spätzle

Directions

1
Peel and finely chop the onion. Clean, wash and chop the celery and bell peppers into small pieces. Heat the oil, sauté the tomato paste and paprika powder in it. Deglaze with 1/4 litre water. Add vegetables, bring to the boil briefly. Season with plenty of salt and pepper.
2
Rinse the chickpeas and beans and add to the stock. Add peas and another 750 millilitres of water and cook for another 15 minutes. Meanwhile cook the spaetzle for ten minutes in plenty of salted water. Season soup again and serve with the spaetzle. Serve garnished with celery green