Harira - cooking recipe

Ingredients

1 (28 oz) can whole Italian tomatoes
1/2 tsp saffron threads, soaked in 2 tbsp hot water for 20 mins to infuse
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
2 tbsp extra-virgin olive oil
1 1/2 lb lean lamb or beef, diced
2 None large onions, chopped
1 stalk celery, thinly sliced
1 clove garlic, finely chopped
7 oz dried brown lentils
4.5 oz dried chickpeas, soaked overnight, drained
3 oz spaghetti, broken into short pieces
1/2 cup fresh cilantro leaves, chopped
1 handful fresh flat-leaf parsley leaves, chopped
1 None lemon, juiced, plus lemon wedges to serve
None None fresh dates, to serve

Preparation

In a food processor, puree tomatoes with saffron water and spices until smooth. Season and set aside.
Heat a large Dutch oven over high heat. Add oil and sear meat until browned. Set aside. Add onions and celery to pan and cook over medium heat for 5 mins, or until soft. Add garlic and cook for 1 min. Return meat to pan along with tomato puree. Add lentils, chickpeas and 6 cups water. Bring to a boil then reduce heat and simmer for 2 hours, or until meat and chickpeas are tender.
Add 2 cups water and return to a simmer. Add spaghetti and cook for 20 mins, or until al dente. Season.
Stir in cilantro, parsley and lemon juice. Season. Serve with lemon wedges and dates on the side.