Ingredients: 

1 (14oz) can diced tomatoes 

1/2 large white onion, diced 

2 tbsp olive oil

1 (14oz) can of chickpeas (with juice) 

2 tbsp cilantro, chopped 

2 tbsp parsley, chopped 

2 cups of water 

1/2 tbsp sea salt 

1 tsp pepper 

1/2 tsp cinnamon 

1 tsp ground ginger 

1/4 tsp turmeric 

1/2 tsp saffron 

1 cup dry red lentils 

2 tbsp tomato paste mixed with 2 1/2 cups of water 

flour slurry (1/4 cup of flour mixed with 1/2 cup water) 

DIRECTIONS

In a food processor,  blend the can of diced tomatoes and white onion into a “tomato slurry” consistency.

Heat the olive oil over medium heat. Add your spices and toast them for about 30 seconds.

Stir in the tomato slurry, chickpeas, dry lentils cilantro, parsley, and 2 cups of water. Simmer, covered, for 20 mins or until the lentils are cooked through. Stir every 5 minutes.

Stir in the tomato paste mixture and saffron; let simmer for 5 minutes.

Stir in flour slurry to thicken (if soup becomes too thick, you can thin it out with water, 1/4 cup at a time)

Serve with spicy harissa, fresh lemon, and cracked pepper

Harissa 

Ingredients:

7 Dried New Mexico Chiles or Guaillo Chiles

6 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)

2 tbls tomato paste

4 large garlic cloves peeled

1 tsp caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)

2 tsp ground coriander

2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cayenne pepper

Kosher salt

Juice of 1 large lemon

2 tbls quality extra virgin olive oil

Instructions:

Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.

Transfer the chiles to a large food processor. Add tomato paste, roasted red peppers, garlic, caraway seeds, coriander, cumin, smoked paprika, cayenne, and a large pinch of kosher salt. Add fresh lemon juice.

While the food processor is running, drizzle the olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).

   Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.