Moroccan soup, often called Harira, is a hearty and flavorful dish

Step 1Prepare Chickpeas and Lentils:

Step 2If using dried chickpeas, soak them overnight in water. Drain them before cooking.

Step 3Rinse the lentils and set them aside.

Step 4Brown the Meat:

Step 5In a large pot or pressure cooker, heat the olive oil over medium heat.

Step 6Add the chopped onion, garlic, and meat, and cook until the meat is browned on all sides.

Step 7Add Spices and Herbs:

Step 8Stir in the ginger, cinnamon, turmeric, cumin, paprika, salt, and pepper. Add the chopped celery, parsley, and cilantro. Mix everything well.

Step 9Add Tomatoes:

Step 10Add the diced tomatoes and tomato paste. Stir and cook for 5 minutes to blend the flavors.

Step 11Cook the Soup:

Step 12Pour in the water or broth and bring the mixture to a boil. Add the soaked chickpeas and lentils.

Step 13Lower the heat and cover the pot. Let the soup simmer for about 45 minutes to 1 hour, or until the chickpeas and lentils are soft. If using a pressure cooker, it will take about 20-25 minutes.

Step 14Thicken the Soup:

Step 15Once the lentils and chickpeas are cooked, gradually stir in the flour-water mixture to thicken the soup. Stir continuously to avoid lumps.

Step 16Simmer for another 10-15 minutes, stirring occasionally.

Step 17Add Noodles (Optional):

Step 18If you're adding vermicelli noodles or rice, do so now and let the soup cook for another 10 minutes until the noodles or rice are tender.

Step 19Final Touch:

Step 20Adjust seasoning if needed. Stir in the lemon juice for a zesty touch just before serving.