Soak the chickpeas and the lentils overnight in water.
Cut the meat into bite-sized pieces.
Fry the meat in a large pan with clarified butter until browned.
Meanwhile, peel and finely dice the onion.
Remove the meat from the pot and add the onions. Fry until softened.
Add the tomato puree and pepper and pour in about 1.2l water. Add the meat with the drained chickpeas and simmer for about an hour, stirring occasionally. Then add the lentils and cook for another 15-20 minutes until tender. Add extra water if needed.
Rinse the rice in a sieve.
Cook for about 20 minutes in plenty of boiling lightly salted water.
Drain and add to the soup.
Season with ras el hanout, salt and chili.
Plunge the tomatoes into boiling water then into cold water.
Peel off the skins.
Quarter, deseed and finely dice.
Wash the parsley, shake dry and chop finely. Mix with the tomatoes and season with lemon juice and salt. Spread the meat stew on deep plates, place the tomatoes on top and serve.