Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed lamb shoulder, season with salt and pepper, and sear until browned on all sides, about 5 to 7 minutes.

Lower the heat to medium, add the chopped onion, and sauté for 4 to 5 minutes until soft and translucent. Stir in the tomato paste, harissa paste, and ground coriander, cooking for another 2 minutes until the spices are fragrant and the paste darkens slightly.

Add the rinsed cracked freekeh to the pot, stirring well to coat the grains in the aromatic oil and spice mixture. Pour in the beef broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 40 minutes, or until the lamb is tender and the freekeh is cooked through.

Stir in the drained chickpeas and cook uncovered for an additional 10 minutes to allow the flavors to meld and the soup to thicken slightly.

Remove the pot from the heat, stir in the freshly chopped mint, and season with extra salt and pepper to taste. Serve hot in bowls with fresh lemon wedges on the side for squeezing.