Chickpea Harira

1. 1

   Throughly rinse the chickpeas and place them in the slow cooker insert along with the water, tomatoes, celery leaves, and onion.

2. 2

   Cover and cook on low for 6 to 8 hours, or until the chickpeas are tender.

3. 3

   In an electric coffee mill or a mortar and pestle, grind the cloves, cinnamon, peppercorns, cumin, saffron, and red pepper flakes to a powder.

4. 4

   Add the ground turmeric.

5. 5

   Add the spices to the soup 1 to 2 hours before serving.

6. 6

   (If you plan to be gone all day, you can add all the ingredients at the start.

7. 7

   However, the spices will be just a bit more pungent if you hold off adding them until the chickpeas have cooked for a while.)

8. 8

   Just before serving, stir in the olive oil, parsley, cilantro, and lemon juice.

9. 9

   Add salt to taste and serve, topping each serving with a dollop of yogurt.

10. 10

    Consumption of alcohol is generally not encouraged by Muslim religious practices, so its probably best to leave this one to your imagination or taste.

* Per serving · 4 servings · Values may vary.