Devilsnew's Moroccan Harira

• 3 tbsp vegetable oil or olive oil
• 2 medium onions, chopped
• 1 chicken breast, cut in small cubes
• 1 whole heart of celery, plus one stalk, sliced
• 5 clove garlic, pressed
• 28 oz can of Dei Fratelli crushed tomatoes
• 29 oz can of drained garbanzo beans
• 1/2 cup dried lentils
• 1 quart box of chicken broth
• 6 cup extra water, as needed
• 1/2 tsp dry ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp chili powder
• 1/2 tsp whole cumin seed
• 1 tsp sweet paprika
• 1/4 tsp Hungarian hot paprika or cayenne
• 1/4 tsp curry powder
• pinch nutmeg
• 1 many grinds of black pepper
• 1 large handful of parsley and cilantro, chopped
• 1 juice of half a lemon
• 1 salt, to taste

1. Heat the oil in a large soup pot until it smokes lightly, add the diced chicken and sautee until it gets some color, around 5 minutes.
2. Add the onions, garlic, and celery and sautee til translucent, do not brown..
3. Add all of the spice melange and develop them in the oil, chicken, and aromatics mixture, stirring constantly for about a minute and a half.
4. Add the crushed tomatoes, garbanzos, and lentils along with the chicken broth and water.
5. Stir well, and bring to the boil.
6. Turn down to a medium simmer.
7. Simmer for around two hours, stirring often.
8. In the last fifteen minutes of cooking add the lemon juice, chopped herbs, and salt to taste.
9. Serve with pita or naan.

vegetable oil, onions, chicken, heart of celery, clove garlic, dei, garbanzo beans, dried lentils, chicken broth, extra water, ground ginger, ground cinnamon, chili powder, cumin, sweet paprika, paprika, curry powder, nutmeg, black pepper, handful of parsley, lemon, salt

Taken from cookpad.com/us/recipes/350763-devilsnews-moroccan-harira (may not work)