North African Lamb, Chickpea and Bulgur Soup

4 Servings

45 minutes

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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.




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.

45 minutes