Harissa Spiced Moroccan Vegetable Soup - alive magazine

Ingredients

• 1 1/2 cups (350 mL) dried chickpeas
• 2 cups (500 mL) witbier (white Belgian wheat beer)
• 1 bay leaf
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) baking soda
• 2 Tbsp (30 mL) coconut oil
• 2 cups (500 mL) diced sweet onion
• 1 1/2 cups (350 mL) diced celery
• 3 large carrots, scraped and chopped
• 1 tsp (5 mL) turmeric
• 1 tsp (5 mL) dried harissa spice (see Tip), plus extra
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) black pepper
• 6 cups (1.5 L) vegetable or chicken stock
• 680 mL bottle good quality unseasoned tomato sauce
• 1 cup (250 mL) finely chopped fresh parsley, divided
• 1 cup (250 mL) finely chopped fresh cilantro, divided
• 1 cup (250 mL) dried green lentils
• 1 lime, cut into wedges