Recipe byThe ZestyPlate Kitchen
A hearty, harissa-spiced soup of lamb mince, chickpeas, spinach and macaroni, brightened with lemon and cumin.
This Tunisian lamb soup is a warming one-pot, with browned lamb simmered alongside chickpeas, spinach, harissa and cumin, plus little pasta shapes to bulk it out. It is rich and properly spiced, with that North African heat running through it. One generous bowl is a meal in itself.
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Prep 15 min
Cook 45 min
Total 60 min
Easy
Scale:
- 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:
Soup
Preparation
- Brown the lamb in a casserole over high heat. Once it has colour, take it off the heat and set it aside.
- Keep a tablespoon of fat in the casserole and pour off the rest. Drop to medium heat, then add the garlic, onion and spinach and cook until the onion is translucent and the spinach has wilted, about 5 minutes.
- Return the lamb to the pan with the onion and spinach, then add the tomato purée, cumin, harissa, chicken stock, chickpeas, lemon juice, salt and pepper. Simmer gently for about 20 minutes.
- Stir in the pasta and cook for 15 minutes, until it is tender.
Tips from the ZestyPlate Kitchen
- Get a good colour on the lamb before you go any further; that browning is where the depth comes from.
- Harissa varies in strength, so add it gradually and taste as you go.
- Hold the pasta back until near the end so it keeps a bit of bite rather than going to mush.
- A squeeze of lemon over the finished soup lifts all that spice.
Frequently Asked Questions
A North African chilli paste made from roasted peppers, garlic and spices. It gives the soup its smoky heat and a lot of its backbone.
Yes. Macaroni, orzo or broken spaghetti all do the job. Just cook them long enough to soften through.
It does, but the pasta drinks up liquid and softens overnight. Either add the pasta when you reheat, or accept a thicker, more stew-like soup.
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