How to make Chorba frik

Ingredients

• 400 g lamb shoulder, cut into small cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 tomatoes, grated
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• Half a teaspoon ground cinnamon
• A pinch of chilli or a teaspoon of harissa (optional)
• 150 g frik (cracked green wheat, sold as freekeh)
• 1 x 400 g tin chickpeas, drained
• A small bunch of coriander, chopped, and a few mint leaves
• Salt, pepper and lemon wedges to serve

Method

1. Heat the oil in a large pot and brown the lamb with the onion and garlic for about 5 minutes.
2. Stir in the tomato paste, grated tomatoes and spices and cook for 2 minutes, then add 2 litres of water and a teaspoon of salt. Bring to the boil and simmer for 30 minutes.
3. Rinse the frik, add it to the pot with the chickpeas and simmer for 25 to 30 minutes, stirring now and then, until the grains are soft and the soup is thick. Add hot water if it gets too thick.
4. Stir in most of the coriander, taste for salt and pepper, and serve with the rest of the herbs, the mint and lemon wedges.