Lamb, Chickpea and Harissa Soup

This is an adaptation of the Moroccan harira, a hearty broth packed with flavours and textures. The pulses can vary according to the region, with lentils, beans, rice and chickpeas used in a range of combinations – my favourite version is from Fes. I adore the nutty flavour and texture of chickpeas and have mixed them with green lentils for this interpretation of the classic. For best results, use dried chickpeas, soak overnight and cook them before you start the soup. If you have any lefto