IngredientsNumber of persons: 6 servings
1. Clean, seed and cut the tomatoes into cubes. Slice the onions. Rinse the zucchini and cut them into slices (do not use the ends).
2. In a casserole dish, brown the meat in olive oil then add onions and zucchini, mixing for 2 minutes then add the tomatoes, chickpeas, cumin, chili pepper and salt. Mix, cover with water, bring to the boil then simmer over low heat for 1 hour.
3. Immediately fill your jars to within 2 cm of the rim. Close and immediately proceed to the heat treatment, 1h30 at 100°C.
When ready to consume: heat the contents of your jars by adding a small bunch of coriander and a small bunch of mint for 10 minutes. Using a slotted spoon, remove the meat and herbs then bring to the boil and add the vermicelli. Cook for 2 minutes then return the meat to the soup. Mix and serve hot.