Harira (Moroccan Chickpea and Lentil Soup)

Spice mixture:
½ teaspoon saffron or turmeric
1 tablespoon paprika
1-1/2 teaspoons ground coriander
½ teaspoon ground ginger
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper

3 tablespoons olive oil
2 red onions, diced
4 stalks celery, diced
3-4 cloves garlic, minced
1 can chickpeas, undrained
1 can diced tomatoes
¾ cup green lentils
2 cups vegetable stock
3 cups water
salt to taste
juice of 1 lemon
lemon slices and cilantro sprigs for garnish (optional)

Heat olive oil in a large soup pot over medium heat. Add onions, celery and garlic and cook until vegetables are tender, 5 - 7 minutes. Stir in spice mixture and cook 1 minute. Add chickpeas, tomatoes, lentils, stock and water. Add salt to taste. Bring to a low boil, reduce heat to a simmer, and cook for 30-40 minutes, or until lentils are tender. Add more water if soup becomes too thick. Stir in lemon juice.

Serve topped with lemon slices and cilantro. Serves 6.

I like to have this with pita bread and baba ganoush.

This is an original recipe.

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