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Algerian Lamb Freekeh Soup

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PREP TIME
35 min
COOKING TIME
50 min
TOTAL TIME
85 min
SERVINGS
8 servings
Dinner African Algerian Middle Eastern
Algerian Lamb Freekeh Soup
Ingredients
  • 1 cup freekeh
  • 3/4 pound lamb meat, cut into 1 1/2-inch cubes
  • 1 onion, grated
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • salt to taste
  • 3 tablespoons vegetable oil
  • 1 bunch fresh cilantro, finely chopped, divided
  • 1 bunch fresh mint, finely chopped, divided
  • 1 stalk celery
  • 1/2 (14 ounce) can chickpeas, drained
  • 4 cups water, or as needed
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 tablespoon tomato paste
  • 3 medium ripe tomatoes
  • 1 potato, diced
Instructions
1
Begin by soaking the freekeh in a small bowl, then cover it with cold water and set it aside momentarily.
2
Next, combine the lamb, onion, black pepper, paprika, cinnamon, and salt in a cooking vessel. Stir in the oil, half of the cilantro, half of the mint, and a celery stalk until everything is well incorporated.
3
Allow this mixture to simmer over low heat for 15 minutes, stirring occasionally. Then, stir in the chickpeas and add just enough water to cover them. Return the mixture to a simmer, stirring occasionally.
4
Meanwhile, prepare a steamer by placing it over the pot. Add the tomatoes and cover the pot with a lid. Steam the tomatoes until they are soft, about 5 minutes.
5
Using a wooden spoon, crush the tomatoes to release their pulp into the soup. Remove the steamer and discard any leftover tomato peels.
6
Add a potato to the soup and just enough water to cover it. Simmer until the potato is soft, about 10 minutes.
7
Once the potato is cooked, drain the freekeh and add it to the soup. Simmer until the freekeh is soft, about 15 minutes.
8
Finally, remove the celery stalk and discard it. Sprinkle the remaining half of the cilantro and the remaining half of the mint over the soup before serving.