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

In a large pot, combine the lamb, chopped onion, black pepper, paprika, cinnamon, and salt. Stir in the vegetable oil, half of the cilantro, half of the mint, and the celery stalk until everything is well combined.

Simmer this mixture over low heat for 15 minutes. Then, stir in the chickpeas and pour in just enough water to cover the ingredients, bringing it back to a simmer. Finally, add the zucchini, carrot, and tomato paste.

Set a steamer basket directly over the pot with the simmering soup, then add the whole tomatoes to the basket. Cover the steamer and let the tomatoes steam until they are soft, which should take about 5 minutes. The skins will start to wrinkle and pull away.

Using a wooden spoon, gently crush the steamed tomatoes so their pulp and juices drip directly into the soup below. Once crushed, remove the steamer and discard any remaining tomato peels.

Drain the soaked freekeh and stir it into the soup. Let it simmer until the freekeh is tender, about 15 minutes. The soup will thicken as the freekeh cooks.

Carefully remove and discard the celery stalk. Just before serving, sprinkle the soup with the remaining half of the cilantro and half of the mint.