Tunisian Lamb Soup

Name: Tunisian Lamb Soup
Yield: 6
Cuisine: Tunecina
Ingredients: 400 g Chickpeas; 1 Onion; 2 cloves Garlic; pinches Pepper; 300 g Spinach; pinches Salt; 500 g Lamb Mince; 3 tablespoons Tomato Puree; 0.5 Lemon Juice; 1 l Chicken Stock; 1 tablespoon Cumin; 3 teaspoons Harissa Spice; 150 g macaroni

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein22 %29 g
Carbs37 %48 g
Fat41 %24 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	527 kcal	123 kcal
Protein	29 g	6.8 g
Carbs	48 g	11.2 g
Fat	24 g	5.6 g

One serving is about 427 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty30/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: TunisianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Lamb - Tunisian

Ingredients

400 g Chickpeas
1 Onion
2 cloves Garlic (minced)
pinches Pepper
300 g Spinach
pinches Salt
500 g Lamb Mince
3 tablespoons Tomato Puree
0.5 Lemon Juice
1 l Chicken Stock
1 tablespoon Cumin
3 teaspoons Harissa Spice
150 g macaroni

Instructions

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.