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North African Lamb, Chickpea and Bulgur Soup
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.