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

Method

1. 1

   Place 150 g of freekeh in a small bowl and cover with cold 960 ml of water. Set aside.

2. 2

   Combine 340 g of lamb, 1 finely chopped onion, 1 tsp of black pepper, paprika 1 tsp of paprika powder, cinnamon, and salt to taste in a pot. Stir in oil, 1/2 1 cilantro, 1/2 1 mint, and 1 celery stalk until combined. Simmer over low heat for 15 minutes. Stir in 397 g of chickpeas; pour in just enough water to cover, and return to a simmer. Stir in 1 Diced zucchini, carrot, and 3 tomatoes 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.