Soak the chickpeas overnight in water, drain, and cook at 300°F for 5 to 6 hours in a beef broth with garlic and onion. Once cooked, divide into 1 1/2 cup portions and freeze for later use. (You can also use canned chickpeas). Brown the lamb chops in butter. Add salt, pepper, and rosemary. Add beef broth to cover and cook at 350°F for 1 hour. Heat the chicken broth with tomato cream and 2 tsp of Harissa sauce. Add the harder vegetables, Merguez sausages, and raisins. Bring to a boil, reduce heat to low, season with salt and pepper, and cook for 1/2 hour. Add the softer vegetables and cook for 15 minutes. Add the meat and keep warm to reheat the meat. Cook the wheat semolina like instant rice in 3 cups of chicken broth. Serve over the semolina. Serve with a sauce (1 cup of cooking broth + 1 tsp of Harissa sauce) on the side.