Instructions
Begin by placing the freekeh in a small bowl and covering it with cold water. Set this aside to soak and soften slightly while you prepare the other ingredients. This step ensures the grain cooks evenly later in the soup. In a sturdy pot, combine the lamb pieces, finely chopped onion, black pepper, paprika, ground cinnamon, and salt. Add the vegetable oil, half of the chopped cilantro and mint, and the celery stalk. Stir everything gently until well combined, then set the pot over low heat. Let the mixture simmer gently for 15 minutes to allow the lamb to release its flavors and to infuse the soup base with the aromatic spices. Next, stir in the drained chickpeas, followed by just enough water to cover all the ingredients. Bring the pot back to a simmer. Once simmering, add the diced zucchini, carrots, and tomato paste to deepen the soup's color and richness. Place a steamer basket over the pot and add the whole tomatoes to it. Cover the pot and steam the tomatoes until they become soft, about 5 minutes. Remove the steamer and, using a wooden spoon, crush the tomatoes, letting their pulp drip into the soup. This method helps avoid bitter tomato skins in the final dish, enhancing the soup's texture and flavor. Add the diced potatoes to the soup, along with enough water to just cover the ingredients. Simmer the soup until the potatoes are tender, approximately 10 minutes. Drain the soaked freekeh and add it to the soup. Continue to simmer gently until the freekeh softens, about 15 minutes. Once done, remove and discard the celery stalk. To finish, sprinkle the soup with the remaining cilantro and mint leaves to add a fresh, herbal scent and taste just before serving. For best results, serve hot alongside crusty bread or a light side salad for a balanced meal. Tips: Soaking the freekeh beforehand ensures a tender texture in the soup. Steaming the tomatoes separately and crushing them into the soup avoids any bitterness. Adjust seasoning to taste before serving and feel free to add a squeeze of fresh lemon juice for brightness.
