Description
Hawaij is a Yemenite curry blend that may include coriander, cumin, turmeric, saffron, black peppercorns, and cardamom. It makes a delicious, fragrant, and beautiful soup. Hawaij can be purchased at World Market or at a well-stocked kosher grocery market.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 butternut squash – peeled, seeded, and cubed
- 1 potato, peeled and cubed
- 1 large tomato, diced
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 (15 ounce) can garbanzo beans
- 2 tablespoons hawaij
- 1 tablespoon vegetable bouillon powder
- 5 cups water
- salt and pepper to taste
Instructions
- Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes
- stirring constantly. Stir in the tomato
- celery
- carrots
- and garbanzo beans with their liquid; cook for 5 minutes.
- Pour in the water and bring the soup to a boil
- stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8