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: 3 hrs 15 mins
• 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

1. Head the oil in a large pot.
2. Sweat off the onions and garlic.
3. Add salt, pepper and bay leaves (and aniseed myrtle, if using) and cook for two minutes.
4. Add kangaroo tail and brown.
5. Add water/stock and tomatoes and paste and bring to the boil.
6. Add carrot and chickpeas and simmer until the roo tails are tender ( a few hours).
7. Add the mint just before serving.