Barley chorba (chorba cha'ir)

Instructions

1. Sweat the chopped onion in olive oil, then add the meat and brown it for 5 minutes.
2. Add the grated tomatoes, tomato paste and spices, then stir for 3 minutes.
3. Pour in the hot stock, add the rinsed barley and the chickpeas, then simmer for 1 hour.
4. Adjust the texture by adding a little water if the soup thickens too much.
5. Stir in the chopped coriander at the end of cooking and adjust the salt.
6. Serve piping hot with lemon wedges.