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In a nonstick pot, heat 1 tablespoon of vegetable oil. Sauté the meat pieces until golden.
Then add the onion and cook for 5 minutes.
Add the chickpeas and season with smoked turmeric, black pepper, ground ginger, and cinnamon.
Add the chopped parsley, coriander, and celery, then cover with the broth.
Let the chickpeas cook for 20 minutes before adding the lentils.
With a whisk, mix the SOLÍS tomato sauce in a bowl with the all-purpose flour until you obtain a smooth batter. Pour it into the Harira and stir continuously to avoid thickness.
Add the vermicelli pasta and let the Harira simmer for 15 minutes.
Serve the Harira with lemon juice.
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