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.
|1||Onion, yellow||Finely chopped|
|¼||cup||Frik/freekeh||Sub: Farro, pearl barley|
|Cilantro (fresh)||Finely chopped|
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