Kangaroo Tail and Chickpea Soup Recipe

Name: Kangaroo Tail and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ 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; 12 bunch mint, roughly chopped (optional)

Servings: persons

1 tablespoon olive oil
1 kangaroo tail (sectioned by the butcher)
1 brown onion, diced
1 carrot, diced
1 (440 g) can diced tomatoes
¼ 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
12 bunch mint, roughly chopped (optional)

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.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 kangaroo tail (sectioned by the butcher), 1 brown onion, diced, 1 carrot, diced, and more.

Yes, Kangaroo Tail and Chickpea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kangaroo Tail and Chickpea Soup

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