Chorba FrikFreekeh and Lamb Soup
Chorba Frik is an Algerian soup built around freekeh, tomato, meat, chickpeas, and herbs. This lamb version simmers until the grain is tender and the broth lightly thickened.
Prep
25m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 500gLamb Shoulder (cut into small cubes)
- 120gFreekeh (rinsed)
- 180gChickpeas (rinsed)
- 180gOnion (finely chopped)
- 10gGarlic (crushed)
- 250gTomato (finely chopped)
- 40gTomato Paste
- 120gCelery (finely chopped)
- 120gCarrot (finely diced)
- 15gFresh Coriander (finely chopped)
- 15gFresh Parsley (finely chopped)
- 3gTurmeric Powder
- 3gGinger Powder
- 1pcsCinnamon Stick
- 9gSalt
- 2gBlack Pepper
- 30mlExtra Virgin Olive Oil
- 1lMeat Stock
- 400mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a soup pot over medium heat. Add the onion and celery and cook until softened, then stir in the garlic.
- 02
Add the lamb shoulder and cook until it loses its raw color. Stir in the tomato, tomato paste, carrot, turmeric powder, ginger powder, salt, black pepper, and cinnamon stick.
- 03
Pour in the meat stock and water, bring to a boil, then reduce the heat and simmer until the lamb is tender.
- 04
Add the chickpeas and cook until they are heated through and the broth tastes rich.
- 05
Stir in the freekeh and simmer gently, stirring from time to time, until the grains are tender and the soup has thickened slightly.
- 06
Remove the cinnamon stick, then stir in the fresh parsley and fresh coriander just before serving.
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