1. Soak: Place 1/2 cup of chickpeas in a medium bowl. Cover completely with water and leave to soak overnight.

2. Peel: Drain the pre-soaked chickpeas thoroughly and gently rub them together to remove and discard the outer skins.

3. Heat: Pour 3 tablespoons of oil into a deep stock pot and set the heat until the oil is shimmering.

4. Brown: Add 1/2 pound of diced lamb, 2 chopped large onions, 1/4 teaspoon of saffron threads, and 2 tablespoons of paprika to the pot. Stir and cook steadily until the lamb is fully browned on all sides.

5. Simmer: Pour 6 cups of water into the stock pot. Add 2 pounds of soup bones, 1 tablespoon of butter, 2 tablespoons of salt, 1/2 teaspoon of black pepper, the pre-soaked and peeled chickpeas, and 1/2 cup of dried broad beans. Cover with a lid and simmer gently for approximately 2 hours.

6. Blend: Extract and discard the 2 pounds of soup bones from the broth. Transfer the soup carefully in small batches into a kitchen blender, process until completely smooth, and return the blended soup back to the deep stock pot.

7. Slurry: Whisk 3 tablespoons of flour and 3 tablespoons of water together in a small bowl until a smooth, lump-free slurry forms to help thicken the soup.

8. Thicken: Stir 1 1/2 pounds of chopped tomatoes, 1 bunch of chopped parsley, 1 bunch of chopped cilantro, and the prepared flour slurry directly into the stock pot.

9. Boil: Pour the remaining 3 cups of water into the mixture and bring the pot back up to a rolling boil.

10. Simmer: Drop 1/3 cup of vermicelli into the boiling soup. Cook for approximately 3 to 5 minutes until the vermicelli noodles are perfectly tender.

11. Finish: Stir the remaining 1 tablespoon of butter and 1/4 cup of lemon juice into the pot. Ensure the texture is velvety smooth and thick; if you prefer it thicker, mix and stir in an additional flour and water slurry to your personal liking.

12. Savor: Enjoy your comforting lamb harira, you’ve created an authentic taste of Morocco right in your own kitchen!