Instructions: To make harissa: Stem, seed and break up chilies. Soak in cold water for 15 minutes. Drain well. Wrap in cheesecloth or place in a strainer and press out any excess moisture.

Chop garlic with salt and mash to a paste using side of knife. Grind chili, garlic, caraway, coriander and cumin in a mortar and pestle or spice grinder.

Place in a small jar and drizzle a thin layer of oil over harissa. Cover tightly and store in refrigerator. Will keep for months.

To make soup: Soak lima beans and chickpeas separately, overnight, in 3 times their volume of water. Drain and cook separately in 2 times their volume of fresh water until tender, about 45 minutes. Drain and reserve cooking water from both lima beans and chickpeas; combine cooking liquids and set aside. Combine lima beans and chickpeas; set aside.

Heat olive oil in a soup pot over medium heat. Add garlic, celery and onion.

Cook, stirring occasionally, until onion is translucent, 4-6 minutes.

Add broth, reserved cooking liquid from beans, and tomato paste. Mix until well blended and bring to a simmer, 10 minutes.

About 10 minutes before serving, add cooked beans and chickpeas, Swiss chard and pasta. Simmer until pasta and chard stems are tender, about 10 minutes.

Add harissa and stir until blended. Season with salt and pepper. Serve in heated bowls, garnished with chopped parsley.

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