1 stick celery (with the leaves), cut into 2 or 3 sections
2 handfuls chickpeas (soaked in water overnight)
salt to taste
Heat the oil in a large saucepan over medium heat and brown the lamb and onion until the lamb is golden brown and the onion is translucent. Add the paprika, black pepper, coriander and cumin. Mix well, and cook, with the lid on, over low heat for 5 minutes. The meat will start to let out its juices.
Uncover and add the tomato puree, fresh coriander, parsley, celery and the soaked and drained chickpeas. Cover with water and simmer over low heat, partially covered, until the lamb is tender and the chickpeas are cooked, about 30 minutes.
Add the freekeh and a little water if necessary and cook uncovered for 5 minutes. Add salt, adjust the herbs and spices to taste. Remove the celery and serve.