Tunisian Lamb Soup

Tunisian   Lamb

1 Litre Bouillon de poulet
400g Pois chiches
1 tbs Cumin
2 cloves minced Ail
3 tsp Harissa
500g Agneau haché
1/2 Jus de citron
150g Macaroni
Pinch Poivre
Pinch Sel
300g Épinard
3 tbs Purée de tomates
1 Oignon
  1. Add the lamb to a casserole and cook over high heat. When browned, remove from the heat and set aside.
  2. 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.
  3. 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.
  4. Add the pasta and cook for 15 minutes or until pasta is cooked.