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

Ingredients

1. 1 cup Freekeh
2. 12 ounces Lamb
3. 1 finely chopped Onion
4. 1 tsp Black Pepper
5. 1 tsp Paprika
6. 1 tsp Ground Cinnamon
7. To taste Salt
8. 3 tablespoons Vegetable Oil
9. 1 bunch Cilantro
10. 1 bunch Mint
11. 1 Celery
12. 14 oz jar Chickpeas
13. 4 cups Water
14. 1 Diced Zucchini
15. 1 Diced Carrots
16. 1 tablespoon Tomato Puree
17. 3 Medium Tomato
18. 1 Diced Potatoes

How to prepare

Place freekeh in a small bowl and cover with cold water. Set aside. 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. 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. Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes. 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.