From what I can see on Google, Harrira is a Moroccan soup, but this was definitely more stew consistency than soup as the rice soaked up most of the liquid.
Harrira
{Ingredients}
115 g chickpeas (from a tin - saves you soaking them overnight!)350 g lamb in bite-size pieces (Robin recommends you double this lamb quantity to 700 g)1 large onion, chopped1 tbsp olive oil25g butter1 tsp ground ginger1 tsp coriander1 tsp turmeric1/4 tsp cayenne1/4 tsp cinnamonSalt & pepper900mL - 1.2L chicken stock400g chopped tomatoes55g long grain ricePinch of saffron1 red pepper, skinned, de-seeded & cut into strips (another tip - it's better if you don't skin the pepper)Juice of 1 lemon1 tbsp chopped parsley
{Method}
Fry the onion in oil & butter until translucent.
Add the lamb and brown evenly.
Add the ginger, coriander, turmeric, cayenne, cinnamon, salt & pepper to taste and fry for a few minutes.
Transfer to a saucepan in which you have the chicken stock, cover & cook gently for an hour.
Add the chickpeas, tomatoes, rice, red pepper and lemon juice and cook for a further 30 minutes.
Sprinkle with chopped parsley before serving.