Chorba Hamra Bel Frik
A fragrant, deeply spiced Algerian lamb, tomato and freekeh soup brimming with hearty veg.
Ingredients
160g cracked freekeh250g
340g diced lamb400g
1 onion, finely chopped3 pack
1 tsp black pepper50g
1 tsp paprika50g
1 tsp ground cinnamon40g
1 tsp salt750g
3 tbsp vegetable oil1L
1 bunch fresh coriander30g
1 bunch fresh mint30g
1 celery stick1 head
1 tin chickpeas (400g)400g
1 courgette, diced1 pcs
1 carrot, diced1kg
1 tbsp tomato purée200g
3 medium tomatoes6 pack
1 potato, diced2kg
Method
- Place freekeh in a small bowl and cover with cold water. Set aside.
- Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
- Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
- Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
- Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £10.22 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£16.41 est. · serves 4