Kangaroo Tail And Chickpea Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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)

Recipe

• 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.