Kangaroo Tail and Chickpea Soup
"A nice winter soup for those of us living in Australia.
I think it would be good with venison or beef as well though.
An optional addition is 1/4 cup of aniseed myrtle, chopped.
From an Adelaide (South Australia) newspaper a few years ago."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 kangaroo tail (sectioned by the butcher)
- 1 brown onion, diced
- 1 carrot, diced
- 1 (440 g) can diced tomatoes
- 1⁄4 cup tomato paste
- 1 (440 g) can chickpeas, drained and rinsed
- 2 liters water (or beef stock or a mix of the two)
- 3 bay leaves
- salt
- pepper
- 5 garlic cloves, crushed
- 1⁄2 bunch mint, roughly chopped (optional)
directions
- Head the oil in a large pot.
- Sweat off the onions and garlic.
- Add salt, pepper and bay leaves (and aniseed myrtle, if using) and cook for two minutes.
- Add kangaroo tail and brown.
- Add water/stock and tomatoes and paste and bring to the boil.
- Add carrot and chickpeas and simmer until the roo tails are tender ( a few hours).
- Add the mint just before serving.
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RECIPE SUBMITTED BY
RemyGage
224
<p>I live in Adelaide, South Australia with my 2 children. <br />I have way too many cookbooks and I'm finding Zaar is a good place to store the recipes we use all the time as I always forget which book they came from! <br />Remy (11) and Gage (9) are notoriously hard to feed so I'm always trying new things to entice them.</p>
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