Chorba Frik, Algerian Freekeh Soup
Chorba frik is the soup that breaks the fast across Algeria and Tunisia through Ramadan, though it is eaten year round. Frik is freekeh, young wheat harvested green and roasted so the grains carry smoke before they ever hit the pot, and it is the soul of the bowl. The broth is built on onion, celery, and tomato, warmed with ras el hanout and lifted at the end with a fistful of cilantro and mint. Traditional versions often start with a browned lamb base and a good deal of salt; this one leans on toasted tomato paste and the freekeh's own roasted depth for savoriness, then finishes with lemon to make it ring. Chickpeas round it into something substantial enough to be supper.
Ingredients
- 1/2 cup Freekeh, rinsed
- 1 whole Yellow onions, finely chopped
- 1 stalk Celery, diced
- 2 cloves Garlic, minced
- 2 tbsp Tomato paste
- 1 cup Canned crushed tomatoes
- 3/4 cup Chickpeas, cooked
- 1 1/2 tsp Ras el hanout
- 1/4 tsp Cayenne
- 1/4 cup Cilantro, chopped
- 2 tbsp Mint, chopped
- 2 tbsp Lemon juice
Method
- Sweat the onion and celery in 3 tablespoons (45 ml) water in a heavy pot over medium heat for 8 minutes, until soft and translucent. Cooking them down in water first builds the sweet vegetable base that a chorba needs, no oil required to get there.
- Push the vegetables aside, drop the tomato paste into the bare spot, and let it fry for a minute until it turns from red to brick and smells toasted. That quick toasting is what turns raw tomato paste from sour to deep, and it is the difference between a flat broth and a savory one.
- Stir in the garlic, ras el hanout, and cayenne for 30 seconds, then add the crushed tomatoes, freekeh, chickpeas, and 5 cups (1.2 L) water. Blooming the spice blend in the hot pot for a moment releases aromas that would stay muted if it went straight into liquid.
- Simmer, partly covered, for 30 to 35 minutes, until the freekeh is tender but still chewy. Freekeh is roasted green wheat, so it carries a natural smokiness and holds its bite far longer than rice, which is exactly what gives this soup its body.
- Off the heat, stir in the cilantro, mint, and lemon juice. The fresh herbs and acid go in at the very end so they land bright and raw against the long-cooked base, the way salt would sharpen it in another kitchen.
Nutrition
Estimated per serving: 160 calories, 7 g protein, 6 g fiber, 90 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
