Moroccan-Style Lentil And Chickpea Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small carrot, chopped
3 garlic cloves, chopped
1/2 teaspoon peeled and minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/2 cup dried lentils, picked over and rinsed
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
1 1/2 cups slow-cooked chickpeas (or one 15.5-ounce can chickpeas, drained and rinsed)
6 cups vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon harissa, to taste plus more to serve
salt & freshly ground black pepper

Preparation

Heat the oil in a large skillet over medium heat.
Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.
Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.
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.
About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.
A small bowl of harissa may be placed I on the table for those who wish to add more.