PREPARATION

  1. Soak the chickpeas overnight in plenty of cold water.
  2. Next day rinse the chickpeas thoroughly.
  3. Pour the oil into a large soup pan and break the vermicelli into it.
  4. Peel and finely chop the onion.
  5. Heat the oil, and braise the onion in it.
  6. Wash the celery leaves, dry them and finely chop them.
  7. Wash the tomatoes and quarter them.
  8. Cut the meat into cubes.
  9. Add the celery leaves, the tomatoes, the lamb, the cinnamon, salt and pepper to the onion.
  10. Leave everything to braise for another 10 minutes.
  11. Add the chickpeas and the water, bring to the boil, and let the soup simmer for 1½ hours.
  12. Put the self-raising flour in a bowl, and stir as much water into it as needed to obtain a batter, of the same consistency as pancake batter.
  13. While continuously stirring, pour the flour mixture into the soup.
  14. Continue to stir the soup for about 10 minutes.

Serve the soup as hot as possible, accompanied by Moroccan bread.