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Tunisian Lamb Soup

Tunisian · Dinner · Easy

Tunisian Lamb Soup

Total
55 min
Prep
15 min
Serves
6
Calories
370
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Ground lamb, chickpeas and small pasta simmer in a cumin-harissa broth, with spinach and lemon keeping each bowl bright.

Browning the lamb first gives Tunisian lamb soup a savory base before the broth goes in. Chickpeas and pasta make it substantial, while spinach cooks briefly at the end instead of losing its color in a long simmer.

Use a mild harissa paste to start and add heat at the table. Small macaroni cooks evenly in the broth and catches the spiced meat in its curves.

SpicyHeartyOne PotDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Brown ground lamb in a large saucepan over medium-high heat for , breaking it into small pieces, until it reaches 160°F. Spoon off excess fat, leaving about 1 tbsp in the pan.

  2. Add onion and cook over medium heat for until soft. Stir in garlic, tomato paste, ground cumin and harissa paste for until fragrant.

  3. Add chicken stock, chickpeas, salt and black pepper. Bring to a simmer and cook over low heat for . Add macaroni and simmer for until tender, stirring often.

  4. Stir in spinach and cook for until wilted. Remove from the heat and stir in lemon juice before ladling into bowls.

Forkue tips

  • For meal prep, cook the macaroni separately and add it to each reheated portion so it does not absorb the stored broth.

Storing and reheating

Keep the lamb and chickpea soup refrigerated for no more than 3 days. Reheat in a saucepan with extra stock or water because the pasta thickens the soup as it stands.

Kitchen gear

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Nutrition per serving, estimated

370Calories
25gProtein
32gCarbs
16gFat

Tunisian Lamb Soup: FAQ

Can I use ground beef?

Yes. It gives a milder flavor than lamb and works with the same cumin and harissa seasoning.

Can I freeze the soup?

Freeze the soup without pasta for up to 3 months. Add freshly cooked pasta after reheating for a firmer texture.

How do I store and reheat Tunisian Lamb Soup?

Keep the lamb and chickpea soup refrigerated for no more than 3 days. Reheat in a saucepan with extra stock or water because the pasta thickens the soup as it stands.

How long does Tunisian Lamb Soup take?

About 55 min in total: 15 min prep and 40 min cooking.

What do I need to make Tunisian Lamb Soup?

The key ingredients are ground lamb, onion, garlic, spinach, tomato paste and ground cumin, plus pantry basics.

Any tips for Tunisian Lamb Soup?

For meal prep, cook the macaroni separately and add it to each reheated portion so it does not absorb the stored broth.

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