Moroccan harira soup

A delicious soup full of flavor and color. This can be prepared vegetarian as well, just leave out the meat.

Ingredients
3 tbsp oil
1 lb beef
1 large onion
2 celery stalks
3 cloves of garlic
2 tsp ginger
28 oz diced tomatoes
0.25 cup tomato paste
2 tsp cumin
1 tsp coriander
1.5 tsp turmeric
2 tsp paprika
1 tsp smoked paprika
0.25 tsp cinnamon
2 tsp salt
0.5 tsp black pepper
2 tsp harissa paste
8 cups broth
1 can chickpeas
0.75 cup lentils
0.25 cup rice
1 cup sliced olives (mix of black and green)
2 tbsp capers
1/3 cup chopped cilantro
1/3 cup chopped parsley
15 dried apricots

Preparation
Chop the onion. Crush the garlic. Grate the ginger. Dice the celery. Dice the apricots. Cut the beef in small cubes.

Heat the oil and brown the beef with a bit of salt and black pepper. Set aside.

Add the onions and cook until translucent. Add the celery, garlic, spices, and ginger. Cook for 2 minutes.

Add the tomatoes, harissa, beef, chickpeas, and lentils. Add the broth and cook for an hour.

Add the rice, capers, and olives and simmer for another 30 minutes.

Stir in the cilantro, parsley, diced apricots and cook for another 5 minutes. Serve warm.