Place freekeh in a small bowl and cover with cold water. Set aside.
80′
Total
4
Servings
hard
Effort
lamb
Ingredients · 18
Onion
1 finely chopped
Produce
Black Pepper
1 tsp
Produce
Cilantro
1 bunch
Produce
Mint
1 bunch
Produce
Celery
1
Produce
Zucchini
1 Diced
Produce
Carrots
1 Diced
Produce
Tomato Puree
1 tablespoon
Produce
Tomato
3 Medium
Produce
Potatoes
1 Diced
Produce
Lamb
12 ounces
Meat & Seafood
Ground Cinnamon
1 tsp
Meat & Seafood
Paprika
1 tsp
Spices & Baking
Salt
To taste
Spices & Baking
Vegetable Oil
3 tablespoons
Condiments & Sauces
Chickpeas
14 oz jar
Pasta & Grains
Water
4 cups
Beverages
Freekeh
1 cup
Other
Method
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.