2 T Olive Oil
¼ lb Lean Ground Lamb (or beef)
1 Small Red Onion, Grated
1½ t La Kama Spice Blend
1/8 t Cayenne Pepper
½ t Caraway Seed, Ground
2 T Tomato Paste
2 Roma Tomatoes, grated
(½C; no seeds or skins)
3 C Water
½ C Orzo
½ C Chickpeas (no-salt, drained)
2 T Flat-Leaf Parsley, Finely Chopped
2 T Cilantro, Finely Chopped
Salt & Pepper to taste
Heat oil in medium heavy saucepan. Add meat, onion, La Kama, Cayenne, and Caraway. Cook while stirring for 2-3 minutes.
Clear space in center of pan; add tomato paste and let sizzle for a minute, then stir in grated tomatoes, salt, and pepper to taste. Add water and bring to a boil. Cover and cook over Medium heat for 20 minutes, stirring occasionally.
Meanwhile, fill deep saucepan with water and bring to a boil. Fit colander snugly on top. Add pasta to the colander, cover partially, and steam until al dente (~10 minutes).
Add chickpeas, herbs, and cooked pasta to soup and serve.