Harira Marrakchia (حريرة) — Moroccan Lamb and Chickpea Soup

• 200 gDried chickpeas (soaked in water 12 hours, drained)
• 900 gLamb shanks (2 small shanks, bone-in)
• 30 mlOlive oil (about 2 tablespoons)
• 250 gOnion (finely chopped)
• 180 gCarrots (small dice)
• 120 gCelery (small dice)
• 18 gGarlic (6 cloves, minced)
• 20 gFresh ginger (grated)
• 2 tspGround turmeric
• 2 tspGround cumin
• 2 tspGround coriander
• 0.5 tspGround cinnamon
• 1 tspBlack pepper (freshly ground)
• 2 tspFine sea salt (plus more to taste)
• 400 gCrushed tomatoes (canned)
• 30 gTomato paste (about 2 tablespoons)
• 2000 mlWater (plus more as needed)
• 120 gBrown lentils (rinsed)
• 60 gVermicelli (broken into 2–3 cm pieces)
• 35 gAll-purpose flour (for thickening)
• 120 mlWater (for slurry) (cold)
• 25 gFresh cilantro (finely chopped)
• 25 gFresh parsley (finely chopped)
• 30 mlLemon juice (about 2 tablespoons, plus wedges to serve)

Instructions

1. 1

   Soak the chickpeas in plenty of cool water for 12 hours, then drain and rinse well. Pat the lamb shanks dry. Set a large heavy pot over medium-high heat, add olive oil, and brown the shanks for 8–10 minutes total, turning to color all sides.

2. 2

   Reduce heat to medium. Add onion, carrots, and celery, then cook 8 minutes, stirring often, until the onion turns translucent and the vegetables soften. Stir in garlic and fresh ginger and cook 60 seconds, just until fragrant, without letting the garlic brown.

3. 3

   Add turmeric, cumin, coriander, cinnamon, black pepper, and salt. Stir constantly for 30 seconds to bloom the spices in the oil. Mix in tomato paste for 1 minute, then add crushed tomatoes and cook 3 minutes to slightly deepen the flavor.

4. 4

   Add the drained chickpeas and pour in 2000 mL water. Bring to a boil over high heat, then reduce to a gentle simmer, partially covered. Cook 90 minutes, turning the shanks once or twice, until the chickpeas are tender and the lamb is close to falling off the bone.

5. 5

   Lift out the lamb shanks to a plate. When cool enough to handle, pull the meat from the bones, discard excess fat and gristle, and cut or shred into bite-size pieces. Return the meat to the pot and keep the soup at a steady simmer.

6. 6

   Stir in the rinsed lentils and simmer 20 minutes, uncovered, until the lentils are tender. Add the broken vermicelli and cook 6–8 minutes, stirring occasionally to prevent sticking. If the soup becomes too thick, add 100–250 mL water to keep it spoonable.

7. 7

   Whisk flour with 120 mL cold water until perfectly smooth. While stirring the pot, slowly drizzle in the slurry. Simmer 8–10 minutes, stirring frequently, until the soup lightly thickens and the raw flour taste disappears. Adjust salt and pepper to taste.

8. 8

   Turn off the heat and stir in cilantro, parsley, and lemon juice. Rest the soup 10 minutes so flavors settle and the surface foam dissipates. Serve hot with extra lemon wedges; for best texture, keep the soup at a gentle simmer if holding longer than 20 minutes.