Chorba Frik (Freekeh Soup)

Instructions

1

In a medium bowl, cover chickpeas with 1 inch of room temperature water. Add 2 1/2 teaspoons salt and baking soda, stirring briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain and rinse before using.
2

Reduce heat to medium, add onion, and cook, stirring occasionally and scraping bottom of pot as needed, until onion is softened, about 5 minutes. Add tomato paste, coriander, ginger, paprika, mint, cinnamon, and black pepper and cook, stirring constantly, until spices are fragrant, about 30 seconds. Stir in tomatoes, cilantro, drained chickpeas, water, 2 1/2 teaspoons salt, and chile pepper, if using. Bring to a simmer, cover, then lower heat to medium-low and cook, adjusting heat as needed to maintain simmer, until lamb and beans are tender, 1 1/4 to 1 1/2 hours.
3

Stir in freekeh, bring to a simmer, and cook, covered, until freekeh is tender, 15 to 18 minutes. Soup should be hearty but still brothy enough to qualify as a chunky soup; add additional water to thin if needed. Season with salt to taste.
4

Divide soup into individual bowls, sprinkle with more cilantro, and serve with lemon wedges.
5

Kitchen scale, large heavy-bottomed pot or Dutch oven, fine-mesh strainer
6

Although less commonly used in chorba frik, canned chickpeas may be used instead of dried ones. If using canned chickpeas, omit step 1, and substitute with one 15-ounce can drained and rinsed chickpeas. Reduce salt to 2 teaspoons and add the canned chickpeas at the same time as the freekeh.
7

Beef chuck may be used in place of the lamb in the recipe, following the same steps as written.
8

Ghee can be purchased from Middle Eastern, Indian, and South Asian grocery stores. It is also increasingly found in many American grocery stores.
9

Cracked freekeh can be purchased from Middle Eastern grocery stores and ordered online.

Ingredients

Instructions