Ingredients
- Freekeh (1 cup)
- Lamb (12 ounces)
- Onion (1, finely chopped)
- Black Pepper (1 tsp)
- Paprika (1 tsp)
- Ground Cinnamon (1 tsp)
- Salt (To taste)
- Vegetable Oil (3 tablespoons)
- Cilantro (1 bunch)
- Mint (1 bunch)
- Celery (1 stalk)
- Chickpeas (14 oz jar)
- Water (4 cups)
- Zucchini (1, diced)
- Carrot (1, diced)
- Tomato Puree (1 tablespoon)
- Tomato (3 medium)
- Potato (1, diced)
Instructions
Steps
- Soak freekeh in a small bowl of cold water and set aside.
- In a pot, combine lamb, chopped onion, black pepper, paprika, ground cinnamon, and salt. Add vegetable oil, half of the cilantro, half of the mint, and a celery stalk. Mix well and simmer over low heat for 15 minutes.
- Stir in the chickpeas and add enough water to cover the mixture, then bring to a simmer. Add diced zucchini, diced carrot, and tomato puree.
- Place a steamer over the pot and add the tomatoes. Cover and steam until soft, about 5 minutes. Crush the steamed tomatoes with a wooden spoon to release the pulp into the soup. Discard the tomato peels.
- Add diced potato and enough water to cover. Simmer until the potato is tender, approximately 10 minutes.
- Drain the soaked freekeh and add it to the soup. Simmer until the freekeh is soft, about 15 minutes. Remove and discard the celery stalk. Before serving, sprinkle the remaining cilantro and mint on top.