INGREDIENTS
1/2 tsp
Aleppo pepper
1
Carrot
2
stalks Celery
1 15 ounce can
Chickpeas
1/2 cup
Cilantro, stems leaves and tender
1
Dates
2 1/2 tbsp
Garlic
2 tbsp
Ginger
1
Lemon, wedges
1/3 cup
Parsley, stems leaves and tender
1 1/4 cups
Red lentils, dry
1
Yellow onion, large
7 cups
Chicken broth or vegetable broth, low salt
1 tsp
Cinnamon, ground
2 tsp
Paprika, sweet
1
Salt, Coarse
1 tsp
Turmeric, ground
2 tbsp
Olive oil, extra virgin
1 28 ounce can
Whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they're broken down. (i recommend san marzano or organic)