Libyan Soup

from the ny times

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 2  tablespoons extra virgin olive oil
• 1 1⁄2 cups  chopped onions
• 1⁄2 lb boneless lamb shoulder or 1⁄2 lb dark chicken meat, finely chopped
• 4  medium  ripe tomatoes, diced
• 0.5 (3 ounce) can tomato paste
• 2  teaspoons sweet paprika
• 1⁄2 teaspoon cayenne pepper (to taste) or 1⁄2 teaspoon harissa (to taste)
• 1⁄2 teaspoon saffron thread
•  salt & freshly ground black pepper
• 1⁄2 cup orzo pasta or 1⁄2 cup  fine pearl barley or 1⁄2 cup couscous
• 1  cup  cooked chickpeas, drained (canned are fine)
• 1  tablespoon  finely chopped cilantro leaf
• 1  tablespoon  finely chopped flat leaf parsley
• 1⁄2 tablespoon dried mint

Directions

1. Heat oil in a four-quart casserole or saucepan. Add onion and lamb or chicken and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add tomatoes, tomato paste, paprika, cayenne or harissa, saffron and salt and pepper. Stir, then add 8 cups water. Bring to a simmer and cook for 45 minutes.
2. Add orzo and chickpeas and cook 15 minutes, until orzo is tender. Add cilantro and parsley. Taste and adjust salt and cayenne or harissa. Add dried mint. Cook for 5 minutes, then serve.