Pasta dishes are just always delicious!
1. soak the chickpeas for one night. A day later, rinse them in a colander, put them in a saucepan and make, covered with water, three hours. Cool in the broth and drain.
Clean the spinach, rinse thoroughly and chop finely. Peel the carrots and cut into thin slices. Rinse and chop the celery greens and parsley leaves.
Heat the oil in a soup pot. Sauté the carrots, spinach, celery, parsley and chickpeas, stirring, for five minutes. Mix paradeis pulp and harissa in half a liter of warm water until smooth and pour into the saucepan. Add another liter of warm water.
Bring the soup to a boil. Grind the cumin finely in a mortar and stir it into the soup. Season it with salt and freshly ground pepper and simmer for ten minutes. Fold in the noodles and make ten more min. and season. Cut lemon into wedges and bring to table with soup. At the table, everyone drizzles a few drops of juice from a lemon into their soup as they like.
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