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

Ingredients

For 4 servings

• •1 /2 cup dried chickpeas (3.3 ounces; 95 g) (see notes)
• •5 c. à café (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 c. à soupe (15 ml) extra-virgin olive oil
• •1 c. à soupe (15 ml) ghee
• •1 lb (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 c. à soupe (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 c. à café 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 tasse (960 ml) water, plus more as needed
• •1 serrano pepper (about 15 g), whole
• •Lemon wedges, to serve

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.