The One Pot North African Soup I Cook on Repeat

Ingredients

• 1/2 cup dried chickpeas (3.3 ounces; 95 g) (see notes)
• 5 teaspoons (15 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 tablespoon (15 ml) ghee
• 1 pound (450 g) boneless lamb leg or shoulder, cut into 3/4-inch cubes (see notes)
• 1 medium yellow onion (8 ounces; 227 g), finely chopped
• 1 tablespoon (15 ml) tomato paste
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons dried mint
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground black pepper
• 2 medium tomatoes (8 ounces, 227 g), peeled, and finely chopped
• 1/2 cup chopped cilantro (about 1 ounce; 28 g) , plus more to garnish
• 1/2 cup cracked freekeh (3 ounces; 85 g), picked over and rinsed
• 4 cups (960 ml) water, plus more as needed
• 1 serrano pepper (about 15 g), whole
• Lemon wedges, to serve

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag