Hariri

2 tbs light olive oil
1 large onion, chopped

3 cloves of garlic chopped finely
1 tbsp ground cumin
½ tbsp ground ginger
5 ripe tomatoes, chopped

Chickpeas
0,5 dl Brown lentils
2 whole garlic cloves
1 vegetable or chicken stock cube
1 litre water

Generous pinch saffron strands, soaked in 75ml hot water
Large bunch coriander, finely chopped
Large bunch parsley, finely chopped
½ tsp Tabasco sauce, or to taste
Salt and freshly ground black pepper
Juice of half a lemon

To serve:
2 tbsp extra virgin olive oil
Lemon wedges
Wheat tortillas
Method

1. Heat the light olive oil in a large saucepan and, over a medium heat, fry the onion for at least 15 minutes until well browned.
2. Add the chopped garlic, the ground cumin and ginger and 3 of the chopped tomatoes and fry together for a further 5 minutes.
3. Then add the drained chick peas, the lentils, stock cube and whole garlic cloves as well as the water. Cover with a well-fitting lid and simmer for 1 hour over a low heat. Stir occasionally to prevent sticking
4. Add more water if you like, but bear in mind that the soup should be thick. When the chick peas are cooked, add the saffron and its soaking water and cook for 5 minutes more so the chick peas are starting to break up.
5. Just before serving, add the remaining 2 chopped tomatoes, then the parsley and coriander, reserving a little of each for garnish.
6. Season with Tabasco, salt and pepper.
7. Stir in the lemon juice, add a scattering of parsley and coriander on top and drizzle over the extra virgin olive oil.
8. Serve with lemon wedges and a stack of oven-warmed or pan-toasted wheat tortillas by the side.