In a large pot or Dutch oven, heat the oil over medium heat. Add the lamb cubes and grated onion. Sauté for about 10 minutes until the onions are soft and the meat begins to brown.

Stir in the tomato paste, ras el hanout, paprika, black pepper, and salt. Cook for 2 minutes to toast the spices and remove the raw tomato flavor.

Add the puréed tomatoes and the chopped cilantro stems (keep leaves for later). Cook for another 5 minutes, stirring occasionally.

Pour in 6 cups of water and add the cinnamon stick. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 40 minutes or until the lamb is tender.

Stir in the rinsed freekeh. Cover and continue to simmer for 15 to 20 minutes, stirring occasionally to prevent the grain from sticking to the bottom.

Add the drained chickpeas and cook for a final 10 minutes to heat them through.

Remove the pot from heat. Discard the cinnamon stick. Stir in the fresh chopped cilantro leaves.

Rub the dried mint between your palms to crush it into a fine powder and sprinkle it over the top of the soup just before serving.