Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

What you need

Ingredients

Measured for 6 servings.

• 180 gDry freekeh
• 340 gBoneless lean lamb shoulder, diced
• 120 gOnion
• 2 gBlack Pepper
• 2 gPaprika
• 2 gGround Cinnamon
• 2 gSalt
• 45 mlVegetable oil
• 30 gFresh coriander leaves
• 20 gFresh mint
• 100 gCelery stalk
• 397 gCooked drained chickpeas
• 960 mlWater
• 200 gZucchini
• 80 gCarrot
• 16 gTomato Puree
• 360 gRipe tomatoes
• 150 gPotato

Make it

Method

1. 01

   Rinse 180 g dry freekeh and soak it in cool water while preparing the vegetables; drain before cooking. Dice 340 g boneless lean lamb shoulder, 120 g onion, 100 g celery, 200 g zucchini, 80 g carrot and 150 g potato. Chop 360 g tomatoes and rinse 397 g cooked chickpeas. Divide the coriander and mint into two portions.

2. 02

   In a large heavy pot heat 45 ml vegetable oil over medium heat. Add lamb and onion with 2 g each black pepper, paprika, ground cinnamon and salt. Cook 8–10 minutes, stirring until the lamb browns in spots. Add celery and half the herbs; stir for another minute.

3. 03

   Add the chickpeas, 960 ml measured water, zucchini, carrot, 16 g tomato puree and chopped tomatoes. Bring to a simmer, cover and cook gently about 25 minutes. Add the potato and continue 10 minutes; the lamb should be tender and the vegetables softened.

4. 04

   Add the drained freekeh and simmer 15–20 minutes more, stirring occasionally so it does not stick. Add a little extra water only if the soup becomes too thick; extra water changes volume, not macros. The grain should be tender, not gritty, and the lamb fully cooked.

5. 05

   Taste, remove any tough celery fibres and divide the soup evenly into six bowls. Top with the remaining chopped coriander and mint. Cool leftovers promptly before refrigeration.