Moroccan-Style Lentil and Chickpea Soup

• olive oil↗1 tablespoon
• medium yellow onion, chopped↗1
• small carrot, chopped↗1
• garlic cloves, chopped↗3
• peeled and minced fresh ginger1⁄2 teaspoon
• turmeric↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• ground cumin↗1⁄4 teaspoon
• ground cardamom↗1⁄4 teaspoon
• dried lentils, picked over and rinsed↗1⁄2 cup
• plum tomatoes, drained and chopped↗1 can
• slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)1 1⁄2 cups
• vegetable stock↗6 cups
• fresh lemon juice↗1 tablespoon
• harissa, to taste plus more to serve↗1 teaspoon
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.

3. 3

   Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.

4. 4

   Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours.

5. 5

   About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.

6. 6

   A small bowl of harissa may be placed I on the table for those who wish to add more.