Algerian freekeh and lamb soup (Chorba frik)

1. Cut the lamb into small cubes, finely chop the onion and grate the tomatoes; rinse the freekeh.

2. In a large pan, fry the meat with the onion, cinnamon, paprika, salt and pepper in the olive oil for 5 minutes.

3. Add the tomato paste, the grated tomatoes and half the coriander and stir for 2 minutes.

4. Pour in the water and simmer covered for 40 minutes; add the freekeh and drained chickpeas and cook for another 25-30 minutes, stirring often, until the grain is tender and the soup thickens creamily.

5. At the end, stir in the remaining coriander and the fresh, chopped mint.

6. Serve with lemon wedges.

Tip: Chorba frik is Algeria's number one Ramadan soup; frik is wheat harvested green and roasted over smoke, which gives the soup a slightly smoky taste. If you can't find freekeh, use coarse bulgur instead, but cook it for less time. You can also sprinkle it with dried mint.