Tunisian Lamb Soup

A fragrant and hearty soup with ground lamb, chickpeas, and pasta. Spicy harissa and cumin give this dish an authentic North African character.

Ingredients

• 500 g Ground lamb
• 2 clove Garlic
• 1 pcs Onion
• 300 g Spinach
• 3 tbsp Tomato paste
• 1 tbsp Cumin
• 1 l Chicken broth
• 3 tsp Harissa
• 400 g Canned chickpeas
• 0.5 pcs Lemon juice
• 150 g Pasta
• to taste Salt
• to taste Black pepper

Instructions

1. In a pot or large saucepan, heat oil over high heat. Add the ground lamb and cook, stirring, until browned on all sides. Then transfer the meat to a plate.
2. In the same pot, leave 1 tablespoon of fat and drain the rest. Reduce heat to medium. Add the diced onion, garlic, and spinach. Cook until the onion becomes translucent and the spinach is completely wilted, about 5 minutes.
3. Return the lamb to the pot, add tomato paste, cumin, harissa, chicken broth, chickpeas, lemon juice, salt and pepper to taste. Bring to a boil, then reduce heat and simmer gently for about 20 minutes.
4. Add the pasta and cook for another 15 minutes until the pasta is completely cooked. Keep on heat, stirring from time to time.