6 Serves
68 Mins
Heat the olive oil in a large pot over medium heat.
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FrenchVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
183 µg / 400 µgCalcium
202 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
177 mg / 420 mgPhosphorus
349 mg / 1,250 mgPotassium
1183 mg / 4,700 mgSodium
591 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Add the diced lamb and chopped onion to the pot, cooking until the meat is browned and the onion is translucent.
Stir in the tomato paste, garlic, and spices, cooking for another two minutes to release the aromatics.
Pour in water or stock, add the freekeh and chickpeas, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the freekeh is tender and the soup has thickened.
Finish by stirring in fresh coriander and adjusting the seasoning with salt and pepper before serving hot.
26
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Algerian