Ho'rda (chickpea and meat soup)

Instructions

1. The night before, soak the chickpeas in cold water. Drain them the next day.
2. Brown the lamb pieces in hot oil for 8 minutes, then add the sliced onions and let them turn golden.
3. Add the carrot rounds, the chopped tomato and the spices, then cover with water.
4. Bring to the boil, skim the surface, then add the chickpeas and simmer gently for 1 h 15 until tender.
5. Add the potatoes cut into cubes and cook for another 15 minutes.
6. Adjust the seasoning, sprinkle with fresh herbs and serve hot.