With variations across the Mediterranean, this Algerian version of Chorba Frik makes a spicy (but not hot) stew of chickpeas and lamb.

Frik or freekeh is an ancient North African cereal grain made from green durum wheat, but most any similar grain such as farro, barley or bulgur can be substituted here.

Serve with lemon wedges and crusty bread.

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Chorba Frik

QTY	MEASURE	INGREDIENT	PREPARATION
8	oz	Lamb	Cubed
14.5-oz	can	Tomatoes (crushed)
15-oz	can	Chickpeas
1		Onion, yellow	Finely chopped
¼	cup	Frik/freekeh	Sub: Farro, pearl barley
1	tbsp	Coriander
1	tbsp	Paprika
½	tsp	Cinnamon
		Cilantro (fresh)	Finely chopped
		Lemon
		Oil, olive
		Pepper, black
		Salt

1 Sauté the onion and lamb in a little oil over medium heat until just browned, about 5 min. Stir in the chickpeas and spices until well combined, and continue to cook for another 5 min. 

2 Deglaze with the tomatoes and ½ cup water, then bring back to a boil. 

3 Add the grain and continue to boil for another 5 min. Add 4 cups water then lower the heat and simmer, covered, for 1 hr. Finish with the fresh cilantro. 

Yield: 4 servings