Harira (Traditional Moroccan Soup) - cooking recipe

Ingredients

7 oz dried chickpeas, soaked in water overnight, rinsed, drained
1 1/2 tbsp butter
2 None medium onions, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/4 cup fresh ginger, grated
1 tsp ground cinnamon
1/2 tsp ground black pepper
1 pinch saffron threads
1 lb diced lamb
3 None large tomatoes, deseeded, roughly chopped
3.5 oz brown lentils
2 tbsp flour
3.5 oz white long-grain rice, cooked
1 cup fresh cilantro leaves, plus extra for garnish
2 tbsp lemon juice

Preparation

Heat butter in a large saucepan over medium heat. Cook onions, celery and garlic, stirring, for 3-4 mins, or until onion has softened. Add ginger and herbs and cook, stirring, for 2 mins, or until fragrant. Add lamb and cook, stirring, for 5-10 mins, or until meat is browned. Add chickpeas and tomatoes. Cook, stirring, for 5 mins, or until tomatoes have softened. Stir in 8 cups hot water and bring to a boil. Reduce heat and simmer, covered, for 45 mins. Add lentils and simmer, covered, for 1 hour. Let cool slightly.
In a small bowl, whisk flour with 1/2 cup broth from pan. Stir into lamb mixture. Add rice and cook, stirring, for 2-4 mins, or until mixture boils and thickens. Stir in cilantro and lemon juice just before serving. Garnish with extra cilantro.