Tunisian Lamb Soup
A hearty and aromatic North African soup combining spiced lamb mince, chickpeas, and macaroni in a rich tomato and harissa broth. Warming and satisfying, it makes a complete meal in a single pot.
Ingredients
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Chickpeasβ 400 g 1β pcs
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Lamb Minceβ 500 g None
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Macaroniβ 150 g π§ 230.8 ml π₯ 1 cup
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Chicken Stockβ 1.01 kg π§ 1 L π₯ 4ΒΌ cup
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Spinachβ 300 g 30 pcs
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Onionβ 150 g π§ 1 pcs
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Cuminβ 7.4 g 3β pcs
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Tomato Pureeβ 47.9 g π§ 44.4 ml π₯ 3 tbsp
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Garlicβ 10 g π§ 2 pcs
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Lemon Juiceβ 40 g π§ 40 ml π₯ 2β tbsp
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Pepperβ 0.5 g Β½ pcs
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Saltβ 1.5 g π§ 1.2 ml π₯ ΒΌ tsp
Also in this recipe
- Harissa Spice 3 tsp
Total nutrition
3983 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the lamb mince in a large casserole and cook over high heat, breaking it up as it browns. Once fully browned, remove the lamb with a slotted spoon and set aside, leaving about 15 ml of fat in the pan and discarding the rest.
- Reduce the heat to medium. Add the minced garlic, diced onion, and 300 g of spinach to the casserole and cook for about 5 minutes, stirring occasionally, until the onion is translucent and the spinach has wilted.
- Return the browned lamb to the casserole. Stir in 45 ml of tomato purΓ©e, 15 ml of ground cumin, 15 ml of harissa spice, 1 litre of chicken stock, 400 g of chickpeas, the juice of half a lemon, and a pinch each of salt and pepper. Stir to combine, then reduce the heat to low and simmer for 20 minutes.
- Add 150 g of macaroni to the soup and continue to cook for a further 15 minutes, or until the pasta is tender. Taste, adjust seasoning if needed, and serve hot.
Source:
TheMealDB
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