Place the calf’s foot, onion, and celery in a pot filled with water and bring to a boil.
Skim the top and allow to cook for one hour. Add chickpeas and cook until partially softened.
Heat oil in a skillet over medium heat. Add garlic and sauté until golden, about one to two minutes. Add chopped coriander and stir. Add hawaij, paprika, salt, black pepper, hot pepper, and chopped tomatoes.
Pour the entire mixture into the soup, lower heat, and simmer until the foot is tender.
Once cooked, a drop of lemon juice will add some extra zing to the soup, and/or sprinkle with fresh chopped coriander.
Serve with pita and a dollop of hilbe (fenugreek dip).