In a saucepan over medium heat, put olive oil.

Add onion, garlic, beef, cinnamon stick, 1 tablespoon mint and 2 tablespoons of cilantro.

Season with salt, pepper, ginger, Ras al hanout and coriander.

Add paprika and tomato paste then let cook for 5 minutes.

Add the grated tomato, chickpeas, zucchini, carrot, celery and let cook for about 10 minutes.

Pour boiled water over the meat and vegetables until it covers them.

Let cook covered for about 45 minutes or until the meat and chickpeas are cooked.

After about 1/2 hour of cooking, take out the zucchini and put it aside.

Once the carrots and celery are cooked, take them out and discard the celery.

Place the cooked zucchini and carrot in a food processor and purée them.

Pour the vegetable purée in the soup.

Mix everything and adjust the seasoning. Add salt if needed.

Once the meat and chickpeas are cooked, add the vermicelli.

Mix it then let it cook for about 2 minutes.

Add the remaining chopped cilantro and mint then turn off the heat.

Serve with any type of bread.