Chorba Frik is more than just a soup; it's a testament to Algerian culinary heritage. The combination of tender meat, aromatic spices, and the distinct texture of frik makes for an unforgettable dish. This recipe provides a traditional approach, using a base of sautéed onions and meat to build a deep foundation of flavor. The addition of fresh herbs at the end brightens the entire pot. While some recipes use tomato paste, this one relies on fresh tomatoes for a cleaner taste. The cooking process is simple, but the result is a sophisticated and deeply satisfying soup that will transport you straight to an Algerian home.
In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until soft and translucent. Add the lamb or beef pieces and brown them on all sides.
Add the grated tomatoes, paprika, cumin, salt, and pepper. Stir well and let it simmer for about 10 minutes to develop the flavors.
Add the chickpeas and the water or broth to the pot. Bring to a boil, then reduce the heat, cover, and let it simmer for 30 minutes, or until the meat is almost tender.
Rinse the frik in a sieve and add it to the pot. Stir well. Continue to simmer for another 30-40 minutes, or until the frik is cooked and the soup has thickened. The frik should be tender but still have a slight bite.
Just before serving, stir in the fresh chopped coriander. You can also add some chopped fresh mint if you desire. Taste and adjust the seasoning if needed.
Serve the Chorba Frik hot, garnished with a sprig of fresh mint and a wedge of lemon on the side.