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

Ingredients

• 1 cupfreekeh, soaked in cold water before using
• 12 ozlamb, cut into pieces
• 1onion, finely chopped
• 1 tspblack pepper
• 1 tsppaprika
• 1 tspground cinnamon
• salt, to taste
• 3 tbspvegetable oil
• 1 bunchcilantro, divided; half added at start, half at the end
• 1 bunchmint, divided; half added at start, half at the end
• 1celery, whole stalk; removed before serving
• 14 ozchickpeas, canned or jarred, drained
• 4 cupwater, approximate; add enough to cover
• 1zucchini, diced
• 1carrots, diced
• 1 tbsptomato paste
• 3tomatoes, medium; steamed over pot then crushed
• 1potato, diced

Method

1. 1

   Place the freekeh in a small bowl, cover with cold water and set aside to soak.

2. 2

   Combine the lamb, onion, black pepper, paprika, cinnamon and salt in a pot. Stir in the oil, half the cilantro, half the mint and the whole celery stalk. Simmer over low heat for 15 minutes.

3. 3

   Stir in the chickpeas and pour in just enough water to cover. Return to a simmer. Add the zucchini, carrot and tomato paste.

4. 4

   Set a steamer over the pot and add the tomatoes. Cover and steam until the tomatoes are soft, about 5 minutes. Crush the tomatoes with a wooden spoon so the pulp drips into the soup. Remove the steamer and discard the tomato skins.

5. 5

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

6. 6

   Drain the freekeh and add to the soup. Simmer until tender, about 15 minutes. Remove and discard the celery stalk.

7. 7

   Sprinkle with the remaining cilantro and mint and serve.