Algerian soups are meals in a bowl; casseroles. Soups and stews are distinguished, perhaps, only by the amount of liquid.
In a saucepan, brown the meat and the chicken pieces in the oil, then add the onion, potato, zucchini, the chickpeas and their liquid, the salt, pepper, 1 teaspoon of the mint, and the boiling water. Bring to a boil; then lower the heat and simmer for 30 minutes.
Add the egg noodles; cook for a further 5 minutes. Stir in the tomato paste, peas, and the remaining 2 teaspoons of dried mint. Simmer for a another 10 minutes and serve hot.
*Hanneman >"Shawrba Jaza'iriya" From The Lands Of Figs And Olives,
Books. Isbn 1566561590