Originally published June 10, 2025
Algerian Lamb, Tomato, and Freekeh Soup (Chorba Frik)
Algerian Lamb, Tomato, and Freekeh Soup (Chorba Frik)
Tomato-forward broth, tender lamb, chickpeas, and smoky, nutty freekeh.
Intro
I love exploring North African flavors because they rhyme beautifully with the Mediterranean pantry I cook from every day. Chorba Frik is comfort food—aromatic, hearty, and familiar once you taste it—thanks to warm spice, herbs, and that gently smoky ancient grain, freekeh.
Cooking notes
Browning the lamb builds depth. Fresh herbs bring lift. The freekeh finishes in the broth so it shares its light smoke and satisfying chew with the whole pot. It’s adventurous without being a leap—and around here, it passed the ultimate test: mom loved it.
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Chorba Frik — Text Recipe
Yield: 4 servings
Ingredients
- 1 cup freekeh
- 3/4 lb lamb stew meat, cubed
- 1 tsp black pepper, 1 tsp paprika, 1 tsp cinnamon
- 1 bunch cilantro, chopped (divided)
- 1 bunch mint, chopped (divided)
- 1 stalk celery, sliced
- 1 small onion, chopped
- 7 oz canned chickpeas, drained & rinsed
- 4 cups chicken stock (more as needed)
- 1 zucchini, diced; 1 carrot, diced; 1 potato, diced
- 14 oz canned diced tomatoes + 1 Tbsp tomato paste
- Olive oil; salt
Instructions
- Rinse freekeh and soak in cold water while you start the soup.
- In a skillet, sauté onion in olive oil until soft; add lamb and brown on all sides.
- Transfer lamb/onion to a pot. Add pepper, paprika, cinnamon, salt, half the cilantro & mint, celery, chickpeas, and enough stock to cover. Simmer 15 minutes.
- Add zucchini, carrot, and tomato paste; simmer 15 minutes.
- Add diced tomatoes, potato, and stock as needed; simmer 10–15 minutes until potato is tender.
- Drain freekeh; add to pot with more stock to cover. Simmer ~15 minutes until freekeh is tender. Adjust salt/pepper; ensure lamb is tender.
- Serve topped with remaining herbs.
This Is Delicious! What Is It?
Algerian Lamb, Tomato, and Freekeh Soup (Chorba Frik)
Yield4
Ingredients
- 1 cup freekeh
- 3/4 pound lamb, stew meat
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 bunch fresh cilantro, finely chopped, divided
- 1 bunch fresh mint, finely chopped, divided
- 1 stalk celery, cut into 1/4-inch pieces
- 7 ounces chickpeas, canned, drained, rinsed
- 4 cups chicken stock, or more if needed
- 1 whole zucchini, diced
- 1 whole carrot, peeled, diced
- 1 whole potato, peeled, diced
- 14 ounces canned diced tomatoes
- 1 tablespoon tomato paste
Instructions
- Place freekeh in a small bowl and cover with cold water. Set aside.
- In a large frypan over medium-high heat, add 1 tablespoon olive oil and heat until hot. Add onion and saute until soft.
- Add lamb to onions and sauté until lamb is browned on all sides.
- In a large saucepan, add browned lamb/onion mixture, pepper, paprika, cinnamon, and salt. Add 1/2 of the cilantro, 1/2 of the mint, celery, and mix well. Stir in chickpeas, pour in just enough chicken stock to cover, and bring to a boil. Cover and lower heat and let simmer for 15 minutes.
- Uncover and stir in zucchini, carrot, and tomato paste. Simmer for 15 more minutes.
- Uncover and add tomatoes and potato to soup and just enough stock to cover, if needed. Simmer until potato is soft, about 10-15 minutes.
- Drain freekeh and add to soup, adding more chicken stock to cover. Simmer until freekeh is soft, about 15 minutes. Season to taste with salt and pepper.
- At this point in the soup making process, you also want to make sure the lamb is fully cooked and tender, so adjust simmering time as needed.
- When lamb is fully cooked and tender, serve soup with remaining cilantro and mint.
Calories: 461Fat: 10Saturated fat: 2Carbohydrates: 60Fiber: 10Sugar: 10Protein: 38Sodium: 730Cholesterol: 60
Recipe and photograph by Robert Meyers-Lussier