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🥣 Quick Soups & Stews · Lamb · Algerian

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Name: Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 cup Freekeh; 12 ounces Lamb; 1 finely chopped Onion; 1 tsp Black Pepper; 1 tsp Paprika; 1 tsp Ground Cinnamon; To taste Salt; 3 tablespoons Vegetable Oil; 1 bunch Cilantro; 1 bunch Mint; 1 Celery; 14 oz jar Chickpeas; 4 cups Water; 1 Diced Zucchini; 1 Diced Carrots; 1 tablespoon Tomato Puree; 3 Medium Tomato; 1 Diced Potatoes

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with Algerian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 55 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 40 min total

1 cup Freekeh
12 ounces Lamb
1 finely chopped Onion
1 tsp Black Pepper
1 tsp Paprika
1 tsp Ground Cinnamon
To taste Salt
3 tablespoons Vegetable Oil
1 bunch Cilantro
1 bunch Mint
1 Celery
14 oz jar Chickpeas
4 cups Water
1 Diced Zucchini
1 Diced Carrots
1 tablespoon Tomato Puree
3 Medium Tomato
1 Diced Potatoes

Step-by-step instructions

Place freekeh in a small bowl and cover with cold water. Set aside.
Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes. Stir in chickpeas; pour in just enough water to cover, and return to a simmer. Stir in zucchini, carrot, and tomato paste.
Set a steamer over the pot; add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon, so pulp drips into soup. Remove the steamer and discard leftover tomato peels.
Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
Drain freekeh and add to soup. Simmer until soft, about 15 minutes. Remove celery stalk and discard. Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving.

Why this works on a weeknight

Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) lands at about 40 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Quick Soups & Stews collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥣 Quick Soups & Stews Lamb Algerian