Tunisian Lamb Soup
A warm, fragrant Tunisian lamb soup with spiced lamb, spinach, chickpeas and macaroni in a tangy tomato-harissa broth—comforting and vibrant.
Servings
4
Difficulty
Easy
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Ingredients
main
- 500 g lamb mince
- 2 pcs garlic cloves minced
- 1 pcs onion chopped
- 300 g spinach
- 3 tbsp tomato puree
- 1 tbsp cumin
- 1 l chicken stock
- 3 tsp harissa spice
- 400 g chickpeas (canned or cooked)
- 0.5 pcs lemon juice
- 150 g macaroni
- pinch salt
- pinch black pepper
Directions
- Add the lamb to a casserole and cook over high heat until browned then remove and set aside.
- Keep about 1 tbsp of fat in the casserole and discard the rest, reduce heat to medium.
- Add the minced garlic, chopped onion and spinach and cook about 5 minutes until onion is translucent and spinach wilted.
- Return the lamb to the casserole with the onion-spinach mixture, then add tomato puree, cumin, harissa, chicken stock, chickpeas, lemon juice, salt and pepper.
- Simmer over low heat about 20 minutes.
- Add the macaroni and cook about 15 minutes or until pasta is cooked.