Harira soup

Serves: 4
Time: 30 minutes

Ingredients:
-      1 onion
-      2-3 cm ginger
-      1 celery stalk
-      2.5 tsp Ras el Hanout (10 grams)
-      1 small tin tomato purée (70 grams)
-      1 tub Food Fellows Tomato Base
-      1 cube vegetable stock
-      800 ml water
-      1 tin of lentils (160 grams)
-      1 tin chickpeas (400 g)
-      fresh parsley to serve
-      oil for cooking
-      salt and pepper

Preparation:
1.      Finely chop the onion and peel and grate the ginger. Cut the celery into slices as thin as possible.
2.      Heat the olive in a frying pan or soup pan. Fry the onion, ginger, and celery until the onion is soft.
3.      Add the Ras el Hanout and briefly stir. Then add the tomato purée and fry for two to three minutes while stirring continuously. This takes away the bitter flavour of the tomato purée.
4.      Add the Tomato Base, the stock cube, and the water. Stir thoroughly. Bring to the boil and then turn the heat down.
5.      Drain the lentils and chickpeas and rinse them. Then add them to the soup.
6.      Cook the soup for ten to fifteen minutes until the chickpeas and lentils are cooked. You can cook it a little longer, which causes the lentils and chickpeas to fall apart a little.
7.      Season the soup to taste with salt and pepper.

Garnish the soup with fresh parsley.