Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
LunchDinner
30 min2 servings
Ingredients
- 1 cup freekeh
- 12 ounces lamb
- 1 finely chopped onion
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cinnamon
- To taste salt
- 3 tablespoons vegetable oil
- 1 bunch cilantro
- 1 bunch mint
- 1 celery
- 14 oz jar chickpeas
- 4 cups water
- 1 Diced zucchini
- 1 Diced carrots
- 1 tablespoon tomato puree
- 3 Medium tomato
- 1 Diced potatoes
Instructions
- 1.Place freekeh in a small bowl and cover with cold water. Set aside.
- 2.Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
- 3.Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
- 4.Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
- 5.Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.
Recipe by
Mina Rahal