Harira with Eggplant and Chickpeas

tastespace.wordpress.com

Vegan + Gluten Free

2 tbsp olive oil

1 medium yellow onion, thinly sliced

1 tsp salt, plus a pinch (note: I used less)

4 cloves garlic, minced

2 tbsp minced fresh ginger

½ tsp crushed red pepper flakes (I used Aleppo chile flakes)

8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21-spice seasoning)

1 medium eggplant (~1 lb), peeled and cut into ½-inch chunks

½ cup brown or green lentils

2 tsp sweet paprika (note: I used sweet smoked paprika)

¼ tsp ground cinnamon

1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though)

1 (24-oz) can crushed tomatoes

1 (15-oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas)

¼ cup chopped fresh mint, plus extra for garnish

¼ cup chopped fresh cilantro, plus extra for garnish

4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Directions at tastespace.wordpress.com

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