Moroccan Lamb Soup (Harira) - cooking recipe

Ingredients

1 cup dried chickpeas
2 tbsp butter
2 medium onions, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
1 piece (1 1/2 inches) fresh ginger, grated
1 tsp ground cinnamon
1/2 tsp ground black pepper
None None Pinch saffron threads
1 lb lamb, diced
3 large tomatoes, seeded and coarsely chopped
1/2 cup dried brown lentils
2 tbsp flour
1 1/2 cups cooked white long-grain rice
1/2 cup fresh cilantro leaves
2 tbsp lemon juice

Preparation

Place chickpeas in a medium bowl. Cover with water; let stand overnight. Drain. Rinse under cold water; drain.
Melt butter in a large saucepan on medium heat. Cook onions, celery and garlic, stirring, until onion has softened. Add ginger, cinnamon, pepper and saffron; cook, stirring, until fragrant.
Add lamb to pan; cook, stirring, for 5 mins, or until lamb is browned. Add chickpeas and tomatoes; cook, stirring, for 5 mins, or until tomatoes have softened.
Add 8 cups hot water and stir; bring to a boil. Reduce heat to low; simmer, covered, for 45 mins. Add lentils; simmer, covered, for 1 hour.
Blend flour with 1/2 cup slightly cooled broth in a small bowl; return to pan with rice. Cook, stirring, until soup comes to the boil and thickens slightly. Remove from heat. Stir in cilantro and lemon juice. Season to taste.