- Clean, seed and cut the tomatoes into cube. Chop the onions. Rinse the zucchini and cut into rings (do not use the extremities).
- 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, pepper and salt. Mix, cover with water, bring to ebulition then simmer with a feet for 1 hour.
- Fill your jars without delay up to 2 cm from the ledge. Close and proceed immediately to heat treatment, 1h30 to 150 ° C.
When consuming: reheat the contents of your jars by adding a small bouquet of coriander and a small bouquet of mint for 10 minutes. Using a skimmer, remove the meat and the herbs and then bring to ebullition and add the vermicelli. Cook for 2 minutes then put the meat back in the soup. Mix and serve hot.
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