Elevate your dishes and inspire with each flavorful bite with this Lamb, Tomato, Cinnamon and Steamed Pasta Chorba with La Kama Spice and be impressed! Ever heard of pasta being steamed over boiling water, not cooked in it? That's the twist of this hearty and simple soup from the northeastern part of Morocco.
- 2 tablespoons extra-virgin olive oil
- 1/4 pound lean ground lamb or beef
- 1 small red onion, grated
- 1 1/2 teaspoons La Kama spice
- Pinch cayenne pepper
- 1/2 teaspoon ground caraway seed
- 2 tablespoons tomato paste
- 2 Roma tomatoes, grated (1/2 cup; no seeds or skin)
- Freshly ground black pepper
- 3 cups water
- 1/2 cup rice-shaped dried pasta, such as orzo
- 1/2 cup no-salt added chickpeas, drained
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 2 tablespoons finely chopped cilantro leaves
- Heat the oil in a medium heavy saucepan. Add the meat, onion, La Kama Spice, cayenne pepper and caraway seed; cook, stirring, for 2 to 3 minutes. Clear a space in the middle of the saucepan; add the tomato paste and let it sizzle for a minute or two, then stir in the grated tomatoes, salt and pepper to taste, and 3 cups of water and bring to a boil. Cover and cook over medium heat for 20 minutes, stirring occasionally.
- Meanwhile, fill a deep saucepan with water and bring to a boil. Fit a colander snugly on top, add the pasta to the colander, cover partially and steam until tender, about 10 minutes.
- Add the chickpeas, herbs and tender pasta to the soup and serve at once.
Click here to buy La Kama Spice, Sesame Spice and other herbs and spices
Source: The Washington Post
Photo Credit to: Eating Well