Name: Chorba Frik (Freekeh and Chickpea Soup With Beef or Lamb)
Cook time: 2 h
Total time: 10 h
Yield: 4
Cuisine: African
Ingredients: 1/2 cup dried chickpeas (3.3 ounces; 95 g) (see notes); 5 teaspoons (15 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight; 1/4 teaspoon baking soda; 1 tablespoon (15 ml) extra-virgin olive oil; 1 tablespoon (15 ml) ghee; 1 pound (450 g) boneless lamb leg or shoulder, cut into 3/4-inch cubes (see notes); 1 medium yellow onion (8 ounces; 227 g), finely chopped; 1 tablespoon (15 ml) tomato paste; 1 1/2 teaspoon ground coriander; 1 1/2 teaspoon ground ginger; 1 1/2 teaspoon paprika; 1 1/4 teaspoon dried mint; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly ground black pepper; 2 medium tomatoes (8 ounces, 227 g), peeled , and finely chopped; 1/2 cup chopped cilantro (about 1 ounce; 28 g) , plus more to garnish; 1/2 cup cracked freekeh (3 ounces; 85 g), picked over and rinsed; 4 cups (960 ml) water, plus more as needed; 1 serrano pepper (about 15 g), whole; Lemon wedges, to serve

Chorba Frik (Freekeh and Chickpea Soup With Beef or Lamb)

Chorba frik, a thick, hearty soup popular in Algeria and Tunisia, is made with tender lamb or beef, chickpeas, cracked freekeh, warm spices, and generous handfuls of cilantro.

10 hr total 2 hr cook 4 532 cal

Instructions

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1 In a medium bowl, cover chickpeas with 1 inch of room temperature water. Add 2 1/2 teaspoons salt and baking soda, stirring briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain and rinse before using.
2 In a large heavy-bottomed pot or Dutch oven, heat oil and ghee over medium-high heat until just smoking. Add lamb and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes.
3 Reduce heat to medium, add onion, and cook, stirring occasionally and scraping bottom of pot as needed, until onion is softened, about 5 minutes. Add tomato paste, coriander, ginger, paprika, mint, cinnamon, and black pepper and cook, stirring constantly, until spices are fragrant, about 30 seconds. Stir in tomatoes, cilantro, drained chickpeas, water, 2 1/2 teaspoons salt, and chile pepper, if using. Bring to a simmer, cover, then lower heat to medium-low and cook, adjusting heat as needed to maintain simmer, until lamb and beans are tender, 1 1/4 to 1 1/2 hours.
4 Stir in freekeh, bring to a simmer, and cook, covered, until freekeh is tender, 15 to 18 minutes. Soup should be hearty but still brothy enough to qualify as a chunky soup; add additional water to thin if needed. Season with salt to taste.
5 Divide soup into individual bowls, sprinkle with more cilantro, and serve with lemon wedges.