Meat soup
Cooking time: 50 minutes
Servings: 4-6
Ingredients
- 1 can of chickpeas
- 2 cloves of garlic
- 1 carrot
- 2 tbsp of vegetable oil
- 1 tsp of caraway seeds
- 1 tsp of coriander
- ½ tsp of cinnamon
- ¼ tsp of cayenne pepper
- 1 tsp of paprika
- 500 g of lamb mince
- ½ glass (80 g) of Oatsmith rolled oats whole grain
- 3-4 glasses (600-800 ml) of water
- salt
- 2 tbsp of tomato paste
- 100 g of spinach
- For serving:
- cilantro
- chopped pistachio nuts
Cooking instructions
- 1 Drain the water from the canned chickpeas and rinse them. Dice the carrot and chop the garlic finely.
- 2 Heat the oil in a pot over medium heat. Add the garlic and the spices and heat for 1 minute.
- 3 Add the mince and fry for 4-5 minutes, then add the chickpeas and cook for 5 more minutes stirring the mix regularly. Mash some of the chickpeas with the spatula.
- 4 Add the carrot, oat flakes and water to the pot. Bring to a boil, add salt and tomato paste, and cook the soup for 25-30 minutes. Add the spinach a minute before the soup is ready.
- 5 Season the soup with chopped cilantro and pistachio nuts before serving.
