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nickgriglack
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In a large Dutch oven over medium-high, heat the oil until shimmering. Add the beef in an even layer and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, without stirring, until browned on the bottom, about 4 minutes. Continue to cook, stirring occasionally, until the beef is browned all over, 4 to 6 minutes.
Add the harissa, turmeric and cinnamon; cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, 2 to 3 minutes. Stir in the chickpeas and 8 cups water. Bring to a simmer, uncovered, over medium-high; reduce to medium and cook, stirring occasionally, for 25 minutes.
Stir in the orzo and cook, uncovered and stirring often to prevent sticking, until the orzo and beef are tender, 15 to 20 minutes.
Off heat, stir in the tomato, parsley, lemon juice, mint and Aleppo pepper (if using). If desired, thin the soup by adding up to 1 cup hot water. Taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional Aleppo pepper (if using).