Mhamsa with Vegetables

Name: Mhamsa with Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Algérie
Ingredients: 350 g dry small mhamsa pasta; 240 g cooked and drained chickpeas; 150 g peeled onion; 250 g peeled carrots; 300 g zucchini; 400 g crushed tomatoes; 30 g tomato paste; 9 g peeled garlic; 30 g olive oil; 3 g sweet paprika; 2 g ground cumin; 6 g salt; 1500 ml water; 15 g fresh cilantro

Mhamsa uses small rolled pasta. This vegetable version keeps a fairly generous red broth so that the grains remain soft.

Ingredients

350 g dry small mhamsa pasta
240 g cooked and drained chickpeas
150 g peeled onion
250 g peeled carrots
300 g zucchini
400 g crushed tomatoes
30 g tomato paste
9 g peeled garlic
30 g olive oil
3 g sweet paprika
2 g ground cumin
6 g salt
1500 ml water
15 g fresh cilantro

Preparation

Cut the vegetables into small, regular pieces. Sauté onion and garlic in oil for 5 minutes.

Add tomato, tomato paste, paprika, and cumin; let simmer for 8 minutes, stirring.

Pour in the water, add the carrots, and let simmer for 10 minutes. Incorporate the zucchini and cooked chickpeas.

Add the dry mhamsa and salt. Cook at a simmer according to package directions, about 12 to 18 minutes; stir to prevent the pasta from sticking.

Check for tenderness and broth quantity. Add a little hot water if necessary. Finish with cilantro and serve immediately.