Name: Vegetable harira
Cook time: 525 min
Total time: 525 min
Yield: 8
Ingredients: 2 teaspoon each ground cumin, coriander and sweet smoked paprika; 1 teaspoon each ground ginger, cinnamon and dried chilli flakes; 1/4 teaspoon ground nutmeg; 1 brown onion (200g), chopped finely; 2 carrots (240g), chopped finely; 4 stalks celery (600g), trimmed, chopped finely; 5 tomatoes (750g), chopped finely; 6 clove garlic, crushed; 2 tablespoon tomato paste; 1.5 litre (6 cups) vegetable stock; 1 litre (4 cups) water; 1 cup (200g) french-style green lentils; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 1/3 cup each finely chopped fresh flat-leaf parsley and coriander (cilantro)

Ingredients

2 teaspoon each ground cumin, coriander and sweet smoked paprika

1 teaspoon each ground ginger, cinnamon and dried chilli flakes

1/4 teaspoon ground nutmeg

1 brown onion (200g), chopped finely

2 carrots (240g), chopped finely

4 stalks celery (600g), trimmed, chopped finely

5 tomatoes (750g), chopped finely

6 clove garlic, crushed

2 tablespoon tomato paste

1.5 litre (6 cups) vegetable stock

1 litre (4 cups) water

1 cup (200g) french-style green lentils

400 gram canned chickpeas (garbanzo beans), rinsed, drained

1/3 cup each finely chopped fresh flat-leaf parsley and coriander (cilantro)

Method

1.Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant.

2.Combine onion, carrot, celery, tomato, garlic, spices, paste, stock, the water and lentils in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours. Season to taste.

3.Add chickpeas to cooker and stir until heated through. Stir in parsley and coriander to serve.

This is our vegetarian version, but lamb, chicken or beef can be added.
Note

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Ingredients

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