A warming Algerian soup — lamb simmered with tomatoes, chickpeas and vegetables, thickened with nutty freekeh and fragrant with cinnamon, coriander and mint.
- 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
Video
Preparation
- Place the freekeh in a small bowl, cover with cold water, and set aside.
- Combine the lamb, onion, black pepper, paprika, cinnamon and salt in a pot, then stir in the oil, half the cilantro, half the mint and the celery stalk. Simmer over low heat for 15 minutes. Stir in the chickpeas, pour in just enough water to cover, and return to a simmer, then stir in the zucchini, carrot and tomato paste.
- Set a steamer over the pot and add the tomatoes. Cover and steam until soft, about 5 minutes, then crush the tomatoes with a wooden spoon so the pulp drips into the soup, and discard the leftover peels.
- Add the potato and just enough water to cover, and simmer until soft, about 10 minutes.
- Drain the freekeh and add to the soup, simmering until soft, about 15 minutes. Remove and discard the celery stalk.
- Sprinkle with the remaining cilantro and mint before serving.
