INGREDIENTS
1/2 tsp
aleppo pepper
28 oz
canned tomatoes
1
carrot
2 stalks
celery
15 oz
chickpeas
1/2 cup
cilantro
6 servings
coarse salt
1
dates
2 tbsp
extra virgin olive oil
2 1/2 tbsp
garlic
2 tbsp
ginger
1 tsp
ground cinnamon
1 tsp
ground turmeric
1
lemon wedges
1 1/4 cups
lentils
2 tsp
sweet paprika
7 cups
vegetable broth
1 large
yellow onion