The Hirshon Algerian Berkoukes Soup – بركوكس

Name: The Hirshon Algerian Berkoukes Soup – بركوكس
Cuisine: African
Ingredients: 200 g of lamb stew meat, cut into small pieces; 50 g of well-spiced salami, diced small; 2 tomatoes, preferably heirloom; 1 onion; 1 potato; 1 carrot; 1 turnip; 1 zucchini; 1 stalk of celery, de-stringed and with leafy top; 6 cloves garlic, minced; 100g of chickpeas (soaked overnight); Salt; Black pepper; 1 tablespoon red sweet paprika; 1 teaspoon harissa (spicy Tunisian paste); 1 teaspoon caraway powder; 1 teaspoon cumin powder; 2 tablespoons sunflower oil; 1 bunch coriander, chopped; 250g Berkoukes (petits plombs in French) – it looks like couscous, but much larger), and is sold in Arabic grocery stores. Failing that, use pearl pasta or acini di pepe; 2 liters of fresh meat stock (preferred) or use water; Olive oil for drizzling