Instruction

• Place freekeh in a small bowl and cover with cold water
• Set aside
• Combine lamb, onion, black pepper, paprika, cinnamon, and salt in a pot
• Stir in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined
• Simmer over low heat for 15 minutes
• Stir in chickpeas; pour in just enough water to cover, and return to a simmer
• Stir in zucchini, carrot, and tomato paste
• Set a steamer over the pot; add tomatoes
• Cover and steam tomatoes until soft, about 5 minutes
• Crush tomatoes using a wooden spoon, so pulp drips into soup
• Remove the steamer and discard leftover tomato peels
• Add potato to soup and just enough water to cover
• Simmer until potato is soft, about 10 minutes
• Drain freekeh and add to soup
• Simmer until soft, about 15 minutes
• Remove celery stalk and discard
• Sprinkle soup with remaining 1/2 cilantro and remaining 1/2 mint before serving