Otherby TheMealDBChorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 cup Freekeh12 ounces Lamb1 finely chopped Onion1 tsp Black Pepper1 tsp Paprika1 tsp Ground CinnamonTo taste Salt3 tablespoons Vegetable Oil1 bunch Cilantro1 bunch Mint1 Celery14 oz jar Chickpeas4 cups Water1 Diced Zucchini1 Diced Carrots1 tablespoon Tomato Puree3 Medium Tomato1 Diced PotatoesStepsStep-by-step0 of 5 done1Place freekeh in a small bowl and cover with cold water. Set aside.2Combine 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.3Set 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.4Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.5Drain 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.Source: TheMealDB
