Hlelem

Method

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1. Soften the onion in 4 tbsp oil for 8 minutes, then add the garlic and cook 2 minutes.

   Mark done Start 8 min timer

2. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red.

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3. Add the soaked broad beans, the caraway, coriander, salt and water. Simmer 40 minutes until the broad beans are tender.

   Mark done

4. Add the chickpeas and white beans and simmer 8 minutes.

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5. Add the broken noodles and cook 10 minutes, stirring so they do not clump, until tender but not collapsing.

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6. Stir in the shredded greens and cook 2 minutes only, until just wilted and still bright.

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7. Off the heat, add the parsley, coriander, lemon juice and the last of the oil. Serve very hot.

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Chef’s Tips

• Noodles for the last ten minutes only.
• Greens for two minutes, so they stay green.
• It thickens as it stands — serve it looser than you want it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Harissa
• Lemon wedges

Storage & Reheating

Refrigerated for 3 days; the noodles soften and it thickens a great deal. Loosen with water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.