Libyan Beef and Chickpea Soup
By lorik
Tip: Don't forget to mash 1 cup of the drained chickpeas; the chickpeas' starch lends body to the soup. A potato masher or fork works best. After adding the meatballs to the pot, don't stir vigorously or they will break apart.
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Ingredients
- 1½ slices hearty white sandwich bread (2 ounces)
- 8 ounces 90 percent lean ground beef
- Kosher salt
- ¾ cup finely chopped fresh mint, divided
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 tablespoon ground cumin
- 2 teaspoons ground turmeric
- 14½ -ounce can diced tomatoes with chilies
- ⅓ to ½ cup harissa, plus more to serve
- 1½ quarts low-sodium chicken broth
- 2 15½-ounce cans chickpeas, rinsed and drained, 1 cup mashed
- Lemon wedges, to serve
Preparation
Step 1
In a medium bowl, combine the bread and 3 tablespoons water. Let stand until the bread absorbs the water, about 5 minutes, then use a fork to mash to a smooth paste. Add the ground beef, ½ teaspoon salt and ¼ cup of mint. Use your hands to mix well, then form into 20 balls (1 tablespoon each) and place on a large plate. Refrigerate until needed.
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the cumin and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with juices and the harissa, then cook, stirring occasionally, until thickened slightly, about 2 minutes. Stir in the broth and whole and mashed chickpeas, bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, for 15 minutes.
Add the meatballs and stir gently to distribute. Bring to a simmer over medium-high, then reduce to low and cook until the meatballs are no longer pink at the center, about 5 minutes. Off heat, stir in the remaining ½ cup mint. Taste and season with salt. Serve with lemon wedges and additional harissa.
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