Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Place freekeh in a small bowl and cover with cold water

Prep: 36 min
Cook: 28 min
Total: 1 hr 4 min
Servings: 4
Hard
Dinner French Vegan Dairy-Free Paleo
By Fresh Kitchen Recipes | Published Dec 01, 2025

Ingredients

4 servings
  • 1 cup Freekeh
  • 12 ounces Lamb
  • 1 finely chopped Onion
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp Ground Cinnamon
  • 1 To taste Salt
  • 3 tablespoons Vegetable Oil

    Suggested swaps

    Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor
  • 1 bunch Cilantro
  • 1 bunch Mint
  • 1 whole Celery
  • 14 oz jar Chickpeas
  • 4 cups Water
  • 1 Diced Zucchini
  • 1 Diced Carrots
  • 1 tablespoon Tomato Puree
  • 3 Medium Tomato
  • 1 Diced Potatoes

Instructions

1

Place freekeh in a small bowl and cover with cold water. Set aside.

2

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.

3

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.

4

Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.

5

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.

Tips & Notes

Original recipe from Algerian cuisine.

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Nutrition Information
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Per serving

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.