Grate the carrot, zucchini, potato, and fresh tomato into a large bowl.

Blend the onion until finely chopped.

Heat the olive oil in the pressure cooker over low heat.

Add the grated vegetables, blended onion, celery, garlic, salt, black pepper, paprika, ras el hanout, cinnamon, and turmeric to the pressure cooker.

Add the veal and tomato paste, then pour in 250 ml of water.

Simmer for 15 min over low heat, stirring regularly and adding small splashes of water if the vegetables stick.

Stir in the tomato puree and enough boiling water to fill the pressure cooker halfway.

Bring the soup to a boil, then add the dried chickpeas.

Close the pressure cooker and cook for 20 min.

Open the pressure cooker and adjust the seasoning if needed.

Add the frik and simmer uncovered for 30 min, stirring occasionally until the grains are tender.

Ladle the chorba into bowls, then finish each serving with lemon juice, fresh coriander, and optional fresh mint.