Vegetable Harira

• 2 tsp each ground cumin, coriander and sweet smoked paprika
• 1 tsp each ground ginger, cinnamon and dried chili flakes
• 1/4 tsp ground nutmeg
• 1 None Spanish onion, chopped finely
• 2 None carrots, chopped finely
• 4 stalks celery, trimmed, chopped finely
• 5 None tomatoes, chopped finely
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 6 cups vegetable stock
• 7 oz green lentils
• 1 (13.5 oz) can chickpeas, rinsed, drained
• 3 tbsp each finely chopped fresh flat-leaf parsley and cilantro

1. Dry-toast spices in a small frying pan over medium heat for 1 min, or until fragrant.
2. Transfer spices to a 4.5-quart slow cooker along with onion, carrots, celery, tomatoes, garlic, tomato paste, stock, 4 cups water and lentils. Cook, covered, on low for 8 hours. Season to taste.
3. Add chickpeas to slow cooker and stir until heated through. Stir in parsley and cilantro to serve.

ground cumin, ground ginger, ground nutmeg, onion, carrots, stalks celery, tomatoes, garlic, tomato, vegetable stock, green lentils, chickpeas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37260 (may not work)