Lunch · North African
Lamb Chorba Frik
Soup of cracked green wheat, lamb and chickpeas with fresh herbs. A homemade version of a dish shared by Algeria and Tunisia.
- per serving
- 503 kcal
- Protein
- 33 g
- Total time
- 1 h 15 min
- Makes
- 1 serving
- High protein
Instructions
Weigh the raw boneless, trimmed lamb, then cut it into 2 cm dice. Chop the onion, celery and tomato. Drain the canned chickpeas and weigh 60 g; rinse the 45 g of dry freekeh separately.
Heat the 8 g of oil in a saucepan. Cook the onion and celery for 4 minutes over medium heat, then add the lamb and cook for 4 minutes, stirring.
Add the 12 g of tomato paste, the tomato, paprika, cinnamon, 1 g of salt and the pepper. Stir for 2 minutes, then pour in 550 ml of water. Bring to a simmer and partly cover for 30 minutes over low heat.
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