Serves 8
120 min
The One-Pot North African Soup
Recipe GLPR0b4c88bc4b4219
A warming, aromatic one-pot soup featuring tender lamb, creamy chickpeas, and roasted grains, infused with warm spices like cinnamon, coriander, and ginger. Fresh cilantro and a squeeze of lemon brighten every spoonful. This North African-inspired dish is comforting, nourishing, and perfect for feeding a crowd.
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Ingredients
1/2 cup dried chickpeas
5 teaspoons kosher salt, divided
1/4 teaspoon baking soda
1 tablespoon extra-virgin olive oil
1 tablespoon ghee
1 pound boneless lamb leg or shoulder, cut into 3/4-inch cubes
1 medium yellow onion, finely chopped
1 tablespoon tomato paste
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground ginger
1 1/2 teaspoons paprika
1 1/4 teaspoons dried mint
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 medium tomatoes, peeled and finely chopped
1/2 cup chopped fresh cilantro, plus more to garnish
1/2 cup cracked freekeh, picked over and rinsed
4 cups water
1 serrano pepper, whole
Lemon wedges, to serve
Directions
Place the dried chickpeas in a large pot or Dutch oven and cover with cold water. Add the baking soda and 2 teaspoons of salt. Bring to a simmer over medium heat and cook for 30-40 minutes until the chickpeas are nearly tender but still hold their shape. Drain and set aside.
In the same pot, heat the olive oil and ghee over medium-high heat. Add the lamb cubes and brown them on all sides, about 5-7 minutes total, working in batches if needed to avoid overcrowding. Transfer the browned lamb to a plate.
To the same pot, add the chopped onion and cook over medium heat until softened and fragrant, about 4-5 minutes. Stir in the tomato paste and cook for 1 minute.
Add the coriander, ginger, paprika, dried mint, cinnamon, and black pepper. Stir constantly for about 1 minute to bloom the spices and release their aromatics.
Return the browned lamb to the pot along with the cooked chickpeas. Add the fresh tomatoes, cilantro, and the whole serrano pepper. Pour in the water and the remaining 3 teaspoons of salt. Bring to a boil, then reduce heat to low and simmer covered for about 30-40 minutes until the lamb is tender.
Add the rinsed freekeh to the pot and stir well. Continue simmering uncovered for 15-20 minutes until the freekeh is tender and has absorbed most of the liquid. Add more water if needed to maintain a soup-like consistency.
Taste and adjust seasoning as needed. Remove the serrano pepper before serving (or leave it in for additional heat). Ladle into bowls, garnish with additional fresh cilantro, and serve with lemon wedges on the side.
