A vegan take on a traditional Algerian tomato-based soup with freekeh and chickpeas. Spiced with harissa.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Course Soup
Cuisine Algerian
Servings 4
Ingredients
2tablespoonsolive oil
1oniondiced
4clovesgarlicminced
2stick celerydiced
2medium carrotsdiced
2tablespoonstomato puree
1tablespoonharissa
1teaspoonsweet paprika
½teaspooncinnamon
1teaspoonground coriander
500gpassata
800mlvegetable stock
50gfreekeh
400gtin chickpeas
1small bunch of fresh corianderchopped
1sprig fresh mintchopped
Salt and black pepper
Lemon wedgesfor garnish
Instructions
Wash the freekeh and add to a bowl and cover with water to soak. Set aside for later.
Heat the olive oil in a pan over medium heat, once hot add the diced onions, celery, carrots, and the minced garlic. Add a good pinch of salt and sweat off the vegetables in the pan until the onions are soft and translucent, around 6 minutes.
Add the tomato puree and harissa, mix well to coat the vegetables then sauté for 2 minutes, stirring continuously.
Add the spices, stir to combine and continue to cook for 1 minute.
Add the passata, drain and rinse the freekeh then add to the pan with the vegetable stock. Bring to a boil then reduce the heat to a gentle simmer and cook for 25 minutes.
Drain and rinse the tin of chickpeas then add to the soup with the chopped coriander and mint. Reserve some of the coriander for garnish. Continue to simmer for 5 minutes until the chickpeas are cooked through.
Taste and adjust the seasoning. The amount of salt needed will depend on the saltiness of the vegetable stock. We added ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper.
Serve your Chorba Frik with a garnish of fresh coriander and a wedge of lemon to squeeze over before eating.