Source: dLife

This spicy soup is classically known as Harira and is made with potatoes, tomatoes, chickpeas, and various spices.

Servings

1 large onion , chopped
5 cup low sodium vegetable broth
1 tsp ground cinnamon
1 tsp ground turmeric
1 tbsp fresh ginger root , grated
1 pinch ground cayenne (red pepper)
2 medium carrots , diced
2 medium celery stalks , diced
14 oz Tomatoes, dices, unsalted, canned
1 lb russet potatoes , diced
5 pinch saffron , 5 strands
14 oz canned chickpeas , drained
2 tbsp fresh cilantro , chopped
1 tbsp fresh lemon juice
1 pinch salt and pepper
1 medium lemons , cut into wedges and fried (for garnish)

1 Place the chopped onion in a large pot with 1 1/4 cups of the vegetable stock. Bring mixture to boil and simmer gently for approximately 10 minutes.
2 Meanwhile, mix together the cinnamon, turmeric, ginger, cayenne pepper and 2 tablespoons of stock to form a paste. Stir into the onion mixture with the carrots, celery and remaining stock.
3 Bring the mixture to a boil, reduce the heat, cover and gently simmer for 5 minutes.
4 Add tomatoes and potatoes and simmer gently, covered for 20 minutes. Add the saffron, chickpeas, cilantro and lemon juice. Season to taste and serve piping hot with fried wedges of lemon.

This spicy soup is classically known as Harira and is often served in the evening during Ramadan, the Muslim religious festival.