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

Instructions

1. Heat the oil in a large skillet over medium heat.

2. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes.

3. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables.

4. 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.

5. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper.

6. A small bowl of harissa may be placed I on the table for those who wish to add more.