Vegetable Harira - cooking recipe

Ingredients

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

Preparation

Dry-toast spices in a small frying pan over medium heat for 1 min, or until fragrant.
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.
Add chickpeas to slow cooker and stir until heated through. Stir in parsley and cilantro to serve.