World 25 min

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

Name: Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Total time: 25 min
Yield: 2 servings
Cuisine: World
Ingredients: 1 cup Freekeh; 12 ounces Lamb; 1 finely chopped Onion; 1 tsp Black Pepper; 1 tsp Paprika; 1 tsp Ground Cinnamon; To taste Salt; 3 tablespoons Vegetable Oil; 1 bunch Cilantro; 1 bunch Mint; 1 Celery; 14 oz jar Chickpeas; 4 cups Water; 1 Diced Zucchini; 1 Diced Carrots; 1 tablespoon Tomato Puree; 3 Medium Tomato; 1 Diced Potatoes

lamb

Ingredientsfor 2

550

Cal

40g

Protein

70g

Carbs

20g

Fat

11 cup Freekeh
212 ounces Lamb
31 finely chopped Onion
41 tsp Black Pepper
51 tsp Paprika
61 tsp Ground Cinnamon
7To taste Salt
83 tablespoons Vegetable Oil
91 bunch Cilantro
101 bunch Mint
111 Celery
1214 oz jar Chickpeas
134 cups Water
141 Diced Zucchini
151 Diced Carrots
161 tablespoon Tomato Puree
173 Medium Tomato
181 Diced Potatoes

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Instructions

1
Place freekeh in a small bowl and cover with cold water. Set aside.
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
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
Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
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.