Harira - traditional Moroccan soup with lentils and chickpeas

Soak chickpeas and lentils for 8–10 hours (overnight).

Rinse the lentils. Rinse the chickpeas, cover with clean water, bring to a boil, and drain in a colander.

Cut the meat into 2 cm cubes, fry on all sides until golden brown in vegetable oil, transfer to a bowl, and leave the pan.

Chop the onion and celery into small cubes, blanch the tomatoes and peel them. Finely chop the hot pepper and garlic.

Sauté onion, hot pepper, garlic, and celery in the pan leftover from the meat, add tomato paste and tomatoes, and cook everything until soft.

Add black pepper, cumin, ginger, and saffron soaked in water to the vegetable sauté.

Add meat, chickpeas, and lentils there, pour boiling water, and bring to a boil.

Reduce the heat and simmer for about 2 hours, until the chickpeas are tender.

At the end of cooking the soup, beat the eggs with lemon juice and add them in a thin stream to the boiling soup along with small pasta, cooking for another 5 minutes.

Salt and pepper the soup, add chopped cilantro, parsley, and green onions. Remove from heat, add the juice of half a lemon and let it steep for 20 minutes.