Step 2

Combine the lamb, onion, black pepper, paprika, cinnamon and salt in a pot. Stir in the oil, half the cilantro, half the mint and the whole celery stalk. Simmer over low heat for 15 minutes.

Step 3

Stir in the chickpeas and pour in just enough water to cover. Return to a simmer. Add the zucchini, carrot and tomato paste.

Step 4

Set a steamer over the pot and add the tomatoes. Cover and steam until the tomatoes are soft, about 5 minutes. Crush the tomatoes with a wooden spoon so the pulp drips into the soup. Remove the steamer and discard the tomato skins.

Step 5

Add the potato and enough water to cover. Simmer until the potato is soft, about 10 minutes.

Step 6

Drain the freekeh and add to the soup. Simmer until tender, about 15 minutes. Remove and discard the celery stalk.

Step 7

Sprinkle with the remaining cilantro and mint and serve.