Harira, a traditional Moroccan soup made with beef and chickpeas.

Ingredients

• 300 g of beef on the bone (shanks or shin)
• 125 g of dried chickpeas (or 250g of cooked chickpeas)
• 50 g of red lentils
• 1 medium onion
• Half a stalk of celery
• 50 g of fine wheat pasta
• 1 can of tomatoes (400g)
• 1 tablespoon of ground ginger
• 1/4 cup of ground cilantro
• 1/2 cup tomato paste
• 1/2 tablespoon of butter
• A pinch of saffron
• salt and pepper
• 2 tablespoons of chopped parsley
• Fresh cilantro (optional)

The day before, soak the dry chickpeas in cold water (at least 10 cm above the water level) overnight.

In a large pot, place the diced meat (with bones if possible), cover with 1.5 liters of water, and bring to a boil, skimming off any foam. Add the soaked and drained chickpeas, lentils, butter, chopped onion, and celery. Season with saffron, ginger, cilantro, salt, and pepper.

Bring the soup to a simmer, covered, for 1 hour and 15 minutes. Then add the canned diced tomatoes and tomato paste, adjust the seasoning, and continue to cook for another 30 minutes.

Finally, add the cooked chickpeas with their liquid and the dry pasta, then cook for about 15 minutes, or until the pasta is al dente. Garnish with parsley and cilantro.