Moroccan soup: the traditional recipe

Cut the lamb into 3 cm cubes.

Peel the vegetables: carrots, turnips (you can add potatoes if you want).

Dice the carrots, turnips, potatoes, celery stalks, and leek. Cut the tomatoes into pieces. Peel and slice the onion.

Heat olive oil in a pot. Sauté the onion and then the meat until it browns.

Add the vegetables, the spices, the tomato paste. Season. And sauté over medium heat for 5 minutes, stirring.

Cover with water. Cook for 15 minutes. Add the vermicelli and chickpeas and continue cooking for 5 minutes.

To finish, serve with chopped parsley and cilantro.