White bean soup with spicy merguez sausages

White bean soup with spicy merguez sausages

By
From
Arabesque
Serves
6
Photographer
William Meppem

Dried beans and pulses form the basis of all sorts of delicious soups, puréed into a delicious earthy smoothness. This version is spiced with sweet cinnamon and spicy merguez sausages, and has an underlying nuttiness from the hazelnut oil and the crunchy roasted nut garnish. Serve it with harissa toast – mix a spoonful of harissa paste into the Lebanese bread dough and bake as usual.

Ingredients

Quantity Ingredient
125g white haricot beans, soaked overnight in twice their volume of cold water
1 litre chicken stock
1 cinnamon stick
40ml olive oil
75g kaiser fleisch, diced
1 medium brown onion, finely chopped
1 garlic clove, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, de-seeded and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
1/2 lemon, zested
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
80g roasted hazelnuts, peeled and crushed

Method

  1. Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to the boil, then lower the heat and simmer for 1–2 hours until beans are tender, which will depend on their age and freshness.
  2. In a frying pan, heat the olive oil and sauté the kaiser fleisch, onion, garlic and celery for about 4 minutes until they are lightly coloured and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest and hazelnut oil.
  3. To serve, bring the soup to the boil and season generously with salt and pepper, to taste. Throw in the shredded spinach leaves then garnish with slices of merguez sausage and crushed hazelnuts.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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