Algerian Soup
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:02pm

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

1 ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid. 2 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. 3 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. 4 Books.