Tunisian Lamb and Chickpea Soup
Hearty spiced lamb mince soup loaded with chickpeas, macaroni, wilted spinach, and fiery harissa.
Ingredients
500g lamb mince500g
2 garlic cloves, minced3 pack
1 brown onion, diced3 pack
300g fresh spinach400g
3 tbsp tomato puree200g
1 tbsp ground cumin40g
1 litre hot chicken stock10 cubes
3 tsp harissa paste100g
1 x 400g tin chickpeas, drained400g
Juice of 1/2 lemon1 lemon
150g macaroni pasta500g
Pinch of salt750g
Pinch of black pepper100g
Method
- 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 or about 5 minutes.
- Return the lamb to the casserole with the onion-spinach mixture, add the tomato puree, cumin, harissa, chicken, chickpeas, lemon juice, salt and pepper in the pan. Simmer over low heat for about 20 minutes.
- Add the pasta and cook for 15 minutes or until pasta is cooked.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £12.50 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£23.08 est. · serves 4