Meals
Nunig
Shell pasta soup
Ingredients
- 2 batches meat stock (thawed if frozen)
- 2 cups Chickpeas, parboiled (thawed)
- 2 cups Conchigliette shell pasta
- 1 clove garlic (crushed)
- 2 tbsp tomato paste
- 1 tsp hot pepper paste
- salt & pepper
- dried mint
- 2 liters water
Preparation
In a pot
- Bring the meat stock and the water to a boil.
- Add the chickpeas & the pasta shells. cook until the pasta is tender.
- Melt in the tomato paste & the hot pepper paste.
- Season with the salt & pepper and the garlic.
- Cook until the soup thickens.
- Sprinkle the dried mint on top and turn off the heat.
If the soup gets too thick, add more water.
Serving
Serve Nunig with a squeeze of lemon and accompanied by some olives.
