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

Ingredients

• Freekeh1 cup
• Lamb12 ounces
• Onion1 finely chopped
• Black Pepper1 tsp
• Paprika1 tsp
• Ground Cinnamon1 tsp
• SaltTo taste
• Vegetable Oil3 tablespoons
• Cilantro1 bunch
• Mint1 bunch
• Celery1
• Chickpeas14 oz jar
• Water4 cups
• Zucchini1 Diced
• Carrots1 Diced
• Tomato Puree1 tablespoon
• Tomato3 Medium
• Potatoes1 Diced

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.