NORTH AFRICAN LENTIL SOUP WITH CHICKPEAS
Note: This soup can be made in a slow cooker. Cook on low for 8 hours or high for 4 hours. Find harissa, a spicy chile paste, in the spice aisle at most Whole Foods and other specialty stores.
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped finely
1 teaspoon minced fresh ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 cup orange lentils, picked over and rinsed
14 1/2-ounce can chopped plum tomatoes
15 1/2-ounce can chickpeas, drained and rinsed
6 cups vegetable or chicken stock
Juice from 1 lemon
1 to 2 teaspoons harissa
1 1/2 teaspoons salt, or to taste
Freshly ground pepper
Garnish: Cilantro or parsley, lemon slices
1. In a large heavy soup pot, heat oil over medium heat. Add onion, garlic and carrot; cook until softened.
2. Add ginger, cinnamon, turmeric and cumin, stirring to coat the vegetables. Add lentils, chickpeas, stock and tomatoes.
3. Simmer gently, uncovered, over low heat for about 1 hour, stirring occasionally. Add extra liquid if necessary.
4. Just before serving, add the lemon juice and harissa; season with salt and pepper. Garnish with fresh herbs, and serve with lemon slices and extra harissa on the side.
-- Adapted from a recipe in Robin Robertson's "Fresh from the Vegetarian Slow Cooker" (Harvard Common Press, 2004) by Holly Warah, Arabiczeal.com