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Soak the chickpeas overnight in cold water.
Heat the vegetable stock.
Heat a dash of olive oil in a cooking pot. Cut the lamb meat into pieces and season with salt and pepper. Colour the meat in the oil. Fry the pieces in several portions so that the meat does not stew.
Peel and chop the onions and garlic. Crush the garlic with a knife or garlic press. Put the garlic pulp and chopped onion in the cooking pot.
Peel the ginger and grate it with the meat.
Cut the celery finely and stew it along with the rest.
Put the tomato puree in the pot and let it fry for a while. Season everything with paprika, cumin and coriander powder, ras-el-hanout, salt and cayenne pepper. Allow everything to simmer for a while.
Drain the soaked chickpeas and add them together with the lentils.
Remove the crown from the tomatoes and cut them into pieces. Also cook them in the cooking pot.
Add the warm vegetable stock.
Bind the laurel, thyme and cinnamon stick together with kitchen rope into a bouquet garni. Put it in the cooking pot.
Leave the harira to cook for at least 1 hour under a lid and finish with fresh coriander.