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

Summary

Lamb - Algerian

Ingredients

• 397 g Chickpeas (jar)Original: 14 oz
• 3 Tomato (Medium)
  Swaps (1)
• 1 Onion (finely chopped)
• 1 Carrot (Diced)
• 1 Celery
• 1 Potato (Diced)
  Swaps (1)
• 1 Courgette (Diced)
• Salt (To taste)
• 1 teaspoon Black pepper
• 3 tablespoons Vegetable Oil
• 1 bunch Coriander
• 1 teaspoon Paprika
• 1 tablespoon Tomato Puree
• 960 ml WaterOriginal: 4 cups
• 1 teaspoon Cinnamon
• 1 bunch Mint
• 240 ml FreekehOriginal: 1 cup
• 340 g LambOriginal: 12 oz

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Place freekeh in a small bowl and cover with cold water. Set aside.

2. 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. 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. 4

   Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.

5. 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.