Tunisian lamb soup — a hearty, harissa-spiced soup of lamb mince, chickpeas, spinach and macaroni, brightened with lemon and cumin. Warming, filling and full of North African flavour.
- 500g Lamb Mince
- 2 cloves minced Garlic
- 1 Onion
- 300g Spinach
- 3 tbs Tomato Puree
- 1 tbs Cumin
- 1 Litre Chicken Stock
- 3 tsp Harissa Spice
- 400g Chickpeas
- 1/2 Lemon Juice
- 150g Macaroni
- Pinch Salt
- Pinch Pepper
Tags:
SoupVideo
Preparation
- Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
- Keep a tablespoon of fat in the casserole and discard the rest. Reduce to medium heat, then add the garlic, onion and spinach and cook until the onion is translucent and the spinach wilted, about 5 minutes.
- Return the lamb to the casserole with the onion-spinach mixture, then add the tomato purée, cumin, harissa, chicken stock, chickpeas, lemon juice, salt and pepper. Simmer over low heat for about 20 minutes.
- Add the pasta and cook for 15 minutes, or until the pasta is cooked.
