Ingredients

• 500 g lamb shoulder or neck
• 150 g frik (cracked green durum wheat)
• 150 g dried chickpeas
• 1 large onion
• 3 ripe tomatoes
• 2 tbsp tomato paste
• 2 stalks celery with leaves
• 1 bunch fresh coriander
• 1 tbsp dried mint
• 1 stick cinnamon stick
• 1 tsp sweet paprika
• 1 tsp ras el hanout
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 2 L water
• to taste salt
• 1 lemon

Method

1. 01
   Soak the chickpeas Cover the dried chickpeas with plenty of cold water and leave them to soak overnight, then drain and rinse them.
2. 02
   Prepare the vegetables Grate the onion and the tomatoes, finely chop the celery and the coriander, and keep half of the coriander aside for the end.
3. 03
   Brown the lamb Heat the olive oil in a large heavy pot over medium heat, add the lamb, grated onion, paprika, ras el hanout, black pepper and a good pinch of salt, and stir until the meat is lightly browned and the onion is soft, about ten minutes.
4. 04
   Cook the tomato Stir in the tomato paste and the grated tomatoes and cook, stirring often, until the sauce darkens and the oil starts to separate, about five minutes.
5. 05
   Simmer the broth Add the drained chickpeas, celery, half the coriander, the cinnamon stick and the water, bring to a boil, then lower the heat, cover and simmer gently for about forty-five minutes until the lamb is tender.
6. 06
   Add the frik Sprinkle the rinsed frik into the simmering soup a little at a time while stirring, then simmer uncovered for about thirty minutes, stirring often, until the grains are soft and the soup has thickened.
7. 07
   Finish with herbs Rub the dried mint between your palms into the pot, add the remaining coriander, taste for salt, and simmer for five more minutes.
8. 08
   Rest and serve Take the pot off the heat, remove the cinnamon stick, let the soup rest for five minutes, then ladle it into bowls and serve with lemon wedges.