Harira - alive magazine

Ingredients

• 1 bunch cilantro
• 1/2 cup (120 mL) extra-virgin olive oil, divided
• 2 medium onions, diced
• 3 celery stalks, diced, leaves reserved
• 6 cloves garlic, very thinly sliced
• 2 Tbsp (30 mL) minced fresh ginger
• Pinch of saffron (about 30 threads)
• 1 1/2 tsp (12 mL) fine-grain sea salt
• 1/2 Tsp (2 mL) ground cinnamon
• 2 1/2 tsp (12 mL) sweet paprika
• 1/2 Tsp (2 mL) crushed red pepper flakes
• 2 1/2 tsp (12 mL) ground cumin
• 2 cups (10 oz/280 g) cooked chickpeas
• 1 1/2 cups (9 oz/255 g) dried lentils, picked over and rinsed
• 6 cups (1.5 L) water
• 4 to 5 Tbsp (60 to 75 mL) all-purpose flour (see Tip)
• Scant 1/4 cup (50 mL) freshly squeezed lemon juice
• 28 oz (795 g) can whole tomatoes
• 2 Tbsp (30 mL) chopped fresh marjoram or oregano
• 3 oz (55 g) angel hair pasta, broken into 1 in (2.5 cm) pieces (see Tip)
• Chopped fresh dates, to serve