Algerian Soup Recipe

• 1/2 c. Extra virgin olive oil
• 1 lb Stewing lamb Or possibly beef with bones, cut into pcs
• 1 lb 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 ounce Cooked chickpeas, with liquid Salt and pepper, to taste
• 3 tsp Dry mint flakes
• 6 c. Boiling water
• 1/2 c. Fine egg noodles, broken Into very small pcs
• 5 ounce Tomato paste, approximately
• 1/2 c. Shelled peas

1. ALGERIAN soups are meals in a bowl; casseroles.
2. Soups and stews are distinguished, perhaps, only by the amount of liquid.
3. In a saucepan, brown the meat and the chicken pcs in the oil, then add in the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 tsp.
4. of the mint, and the boiling water.
5. Bring to a boil; then lower the heat and simmer for 30 min.
6. Add in the egg noodles; cook for a further 5 min.
7. Stir in the tomato paste, peas, and the remaining 2 tsp.
8. of dry mint.
9. Simmer for a another 10 min and serve warm.
10. Books.

extra virgin olive oil, stewing lamb, chicken, onion, zucchini, chickpeas, mint flakes, boiling water, egg noodles, tomato paste, peas

Taken from cookeatshare.com/recipes/algerian-soup-63160 (may not work)