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

Method

1. 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. 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. 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. 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. 5

   Divide soup into individual bowls, sprinkle with more cilantro, and serve with lemon wedges.

Nutrition

calories

532 kcal

fatContent

27 g

fiberContent

11 g

sugarContent

14 g

sodiumContent

1755 mg

proteinContent

36 g

cholesterolContent

114 mg

carbohydrateContent

44 g

saturatedFatContent

11 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

Reviews