Algerian Frik Soup Recipe

Although it’s looking a little bit brighter outside, we’re definitely still feeling the cold. What better way to warm up than with simple homemade frik soup!

Here we have a “Rupert Recipe”, a Philleigh Way version of Algerian frik soup, usually made with lamb or beef and cracked green wheat, we have made this ‘everyone friendly’ with no meat, just veg, and bulghar wheat.


1 Medium Red Onion
2 garlic cloves
Thumb sized piece of ginger
400g tinned toms
1 cup Chickpeas from water
Fresh Coriander handful chopped
Fresh Mint handful chopped
1 tsp Smoked Paprika
1 tsp Coriander ground
1 tbsp Tomato Puree
2 tsp red wine vinegar
1/2 tsp Ground Cinnamon
4 tbsp Fine Brown Bulgur wheat
Dukkah to finish


Chop onion, garlic and ginger. Place it in the large pot over medium heat with 2 tbsp of olive oil. Season. Then sweat for 7-9 minutes.

Add paprika, coriander, tomato paste, cinnamon and a pinch of salt and pepper. Sweat for a further 5 minutes. Add the vinegar.

Add chickpeas and let it cook for another 5 minutes. Follow with the tomatoes and add hot water just to cover all of the veggies, then add the bulgar wheat. Season.

Make sure all the ingredients are covered with water (add more if necessary). Let it cook for a further 15 minutes on a medium heat.

Roughly chop fresh coriander & mint, add and stir through. Serve, sprinkle with dukkah and enjoy with flatbreads (find our flatbreads recipe here).

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