Instructions

1. Soak the chickpeas overnight.
2. Cut the meat into bite-sized chunks.
3. Heat the oil in a large, heavy-based pan, then brown the meat for 5 to 10 minutes.
4. Finely chop the onion, add to the meat, and cook for about 5 minutes at low temperature while stirring.
5. Add the chickpeas and the stock. Bring to the boil, stirring well, then put on the lid and gently simmer on a low flame for at least 2 hours.
6. Skin the tomatoes, chop them finely. Deseed the pepper and chop it finely.
7. Add the lentils to the soup. Add the pepper and tomato pieces, then the tomato purée, sugar and spices. Cook for 15 minutes, then add the rice. Cook for another 15 minutes.
8. When the lentil and rice are tender add the herbs and turn off the heat.
9. Season with salt & pepper. Drizzle with some lemon juice just before eating.