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North African Lamb, Chickpea and Bulgur Soup

North African Lamb, Chickpea and Bulgur Soup

By Elizabeth MindreauApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

Chorba frik, a North African soup, was the inspiration for this meal in a bowl. A staple dish during the month of Ramadan, chorba frik typically simmers meat (usually chunks of beef or lamb) with chickpeas and freekeh (green wheat that has been roasted and cracked). For a simple weeknight version, we use quick-cooking ground lamb that has been formed into small meatballs, canned chickpeas and coarse bulgur, which is easier to source than freekeh. We season the lamb with ras el hanout, an aromatic Moroccan spice blend; look for it in well-stocked supermarkets, spice shops or Middle Eastern grocery stores. Warm, crusty bread is a perfect paring.

Tip

Don’t use double concentrated tomato paste (the type often packaged in tubes). Its potent flavor will overwhelm the other ingredients. While the bulgur and meatballs simmer, don’t forget to stir occasionally to prevent them from sticking to the bottom of the pot.

Ingredients
  • 1

    tablespoon ras el hanout (see headnote)

  • 4

    teaspoons dried mint

  • Kosher salt and ground black pepper

  • 12

    ounces ground lamb

  • 2

    tablespoons extra-virgin olive oil

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • 1

    celery stalk, including leaves if present, finely chopped

  • 6

    medium garlic cloves, chopped

  • ¼

    cup tomato paste

  • 1

    15½-ounce can chickpeas, rinsed and drained

  • ¾

    cup coarse bulgur

  • 2

    medium ripe tomatoes, cored and chopped

Step 1

In a medium bowl, stir together the ras el hanout, mint, ½ teaspoon salt and ¼ teaspoon pepper. Add the lamb and 3 tablespoons water, then mix with your hands until well combined; set aside.

Step 2

In a large pot over medium-high, heat the oil until shimmering. Add the scallion whites, the celery, garlic and ½ teaspoon salt. Cook, stirring often, until the vegetables have softened, about 2 minutes.

Add the tomato paste and cook, stirring, until the paste is well browned, about 3 minutes. Add the chickpeas and cook, stirring occasionally, until the chickpeas are completely coated with tomato paste, 2 to 3 minutes.

Step 3

Add 6 cups water, scraping up any browned bits. Cover the pot and bring to a boil over high, then stir in the bulgur. Using your fingers, break off grape-sized chunks of the lamb mixture, dropping them into the pot as you go.

Stir, cover and bring to a simmer. Reduce to medium and simmer, covered and stirring occasionally, until the bulgur is tender and the meatballs are no longer pink at the center, about 12 minutes.

Off heat, stir in the scallion greens and the tomatoes. Taste and season with salt and pepper.

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