Libyan Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 cup orzo pasta or 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

Recipe

• 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.