Algerian Soup

Photo: flickr user gloucester2gaza

Ingredients

cup Olive oil

1 pound Stewing lamb

Or beef with bones, cut into pieces

1 pound Chicken wings and necks, cut in half

1 lrg Onion, diced

1 lrg Potato, peeled and cubed

1 lrg Zucchini, cut in large chunks

19 ounces Cooked chickpeas, with liquid

Salt and pepper, to taste

3 teaspoons Dried mint flakes

6 cups Boiling water

cup Fine egg noodles, broken

Into very small pieces

5 ounces Tomato paste, approximately

cup Shelled peas

Preparation

ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.

In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.

Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.

Books.