Lamb Chorba

Ingredients

• 1/2 cup picked over dry Chickpeas, soaked and slowly cooked (or one 16-oz can of chickpeas)
• Salt
• 7 whole small Roma Tomatoes, peeled and roasted (or one 28-oz can of canned San Marzano tomatoes)
• 1/8 cup extra virgin olive oil
• 1 medium red onions, peeled and cut into 1-inch wedges
• 3 medium carrots, scrubbed, and cut into 1-inch half moon pieces
• 4 small turnips, scrubbed and cut into 1-inch wedges
• 5 whole garlic cloves, peeled
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 3/4 pounds cooked leg of lamb, cut into bite-sized pieces
• 1 1/2 pounds lamb flank, trimmed of excess fat and cubed
• 3/4 tablespoons ground cumin
• 1/2 tablespoon ground turmeric
• Pinch of habanero chile powder or cayenne powder, to taste
• 1 tablespoon tomato paste
• 3 small whole preserved lemons, seeded and chopped
• 1 stalk of celery, cut crosswise into ½-inch slices
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon celery seeds
• 1/2 tablespoon fennel seeds
• 1/2 tablespoon cumin seeds
• 1 1/2 quarts white chicken stock or low sodium chicken broth
• 1 cup mixed fresh cilantro, mint, and parsley leaves (picked) plus more for serving
• 1 stalk celery, sliced thin
• 1 small preserved lemons, seeded and chopped
• 1 large lemon, juiced
• 1 large lemons cut into wedges, for serving