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Ingredientes
- 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
Direcciones
- ALGERIAN soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
- 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. of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 min.
- Add in the egg noodles; cook for a further 5 min. Stir in the tomato paste, peas, and the remaining 2 tsp. of dry mint. Simmer for a another 10 min and serve warm.
- Books.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 8 servings | |
| Calories 438 | |
| Calories from Fat 245 | 56% |
| Total Fat 27.52g | 34% |
| Saturated Fat 6.88g | 28% |
| Trans Fat 0.06g | |
| Cholesterol 56mg | 19% |
| Sodium 404mg | 17% |
| Potassium 733mg | 21% |
| Total Carbs 29.69g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.05g | 3% |
| Protein 19.15g | 31% |
