Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Lay the freekeh in a small mixing bowl and cover with cold water. Set aside.
2. 2Mix together lamb, onion, black pepper, paprika, cinnamon, and salt in a pot. Mix in oil, 1/2 the cilantro, 1/2 the mint, and celery stalk until combined. Simmer over low heat for 15 minutes.
3. 3Mix in chickpeas; pour in just enough water to cover, and return to a simmer. Fold in zucchini, carrot, and tomato paste.
4. 4Set 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.
5. 5Add potato to soup and just enough water to cover. Simmer until potato is soft, about 10 minutes.
6. 6ServeTip into a colander and 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.