Algerian Soup


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


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