Moroccan Lamb and Chickpea Soup (Marrakeshi Style)

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb shanks lightly with salt and pepper, then brown them on all sides, about 3–4 minutes, to develop a deep, savory base.

Lower the heat to medium. Add the onions and cook until softened and lightly golden. Stir in the garlic and fresh ginger and cook for about 30 seconds, just until fragrant.

Add the chopped tomatoes, cinnamon, cumin, coriander, turmeric, salt, and black pepper. Stir well to coat the lamb evenly in the spices and allow the mixture to cook for 2–3 minutes, intensifying the flavors.

Stir in the chopped parsley and cilantro, letting the herbs release their aroma into the pot.

Add the carrots and chickpeas, then pour in enough broth to fully cover the lamb and vegetables. Bring to a gentle simmer.

Cover the pot and cook over low heat for about 2 hours, stirring occasionally, until the lamb is meltingly tender and the vegetables are soft.

Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lemon wedges for a bright, fresh finish.