Ingredients
- Lamb, 400 g
- Olive oil, 2 tablespoons
- Onion, 1 medium, finely chopped
- Garlic, 3 cloves, minced
- Tomato paste, 2 tablespoons
- Crushed tomatoes, 400 g
- Chickpeas, 1 cup, cooked
- Small pasta, 1 cup
- Ground cumin, 1 teaspoon
- Ground coriander, 1 teaspoon
- Paprika, 1 teaspoon
- Salt, to taste
- Black pepper, to taste
- Water, 1.5 liters
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Stir in the minced garlic and cook briefly until fragrant.
- Add the lamb pieces and cook until lightly browned.
- Mix in the tomato paste, crushed tomatoes, cumin, coriander, paprika, salt, and black pepper.
- Pour in the water and bring to a gentle boil.
- Lower the heat and simmer for 30 minutes.
- Add the chickpeas and small pasta, then continue cooking until the pasta is tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
- Add water gradually if the soup thickens too much.
- For best flavor, let the soup rest a few minutes before serving.
- The soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Libyan
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: libyan soup, lamb soup, north african soup, chickpea soup, tomato soup