Libyan Soup

Name: Libyan Soup
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 cups chopped onions; 1/2 lb boneless lamb shoulder or 1/2 lb dark chicken meat, finely chopped; 4 medium ripe tomatoes, diced; 0.5 (3 ounce) can tomato paste; 2 teaspoons sweet paprika; 1/2 teaspoon cayenne pepper (to taste) or 1/2 teaspoon harissa (to taste); 1/2 teaspoon saffron thread; salt & freshly ground black pepper; 1/2 1/2 cup fine pearl barley or 1/2 cup couscous; 1 cup cooked chickpeas, drained (canned are fine); 1 tablespoon finely chopped cilantro leaf; 1 tablespoon finely chopped flat leaf parsley; 1/2 tablespoon dried mint

14 ingredients

2 steps

Ingredients

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
1/2 lb boneless lamb shoulder or 1/2 lb dark chicken meat, finely chopped
4 medium ripe tomatoes, diced
0.5 (3 ounce) can tomato paste
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper (to taste) or 1/2 teaspoon harissa (to taste)
1/2 teaspoon saffron thread
salt & freshly ground black pepper
1/2 1/2 cup fine pearl barley or 1/2 cup couscous
1 cup cooked chickpeas, drained (canned are fine)
1 tablespoon finely chopped cilantro leaf
1 tablespoon finely chopped flat leaf parsley
1/2 tablespoon dried mint

Directions

1

Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
2

Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.