The season for soups and stews is upon us, what better way to prepare them than a slow cooker? This recipe serves 6.

INGREDIENTS

• 1 large onion, very finely chopped
• 4 cups near boiling vegetable stock
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 1 tbsp. grated fresh root ginger
• pinch of cayenne pepper
• 2 carrots, finely diced
• 2 celery sticks finely diced
• 14 oz. can chopped tomatoes
• 1 lbs. potatoes, finely diced
• 14 oz. can chickpeas, drained
• 5 strands saffron
• 2 tbsp. chopped fresh coriander (cilantro)
• 1 tbsp. lemon juice
• Kosher salt and fresh ground pepper
• fried lemon wedges for serving (optional)

DIRECTIONS

Step 1

Place the onion into the cooking pot and add 2 1/2 cups of the stock.

Step 2

Switch the slow cooker to high, cover it with the lid, and cook for about 1 hour, until the onion is soft and translucent.

Step 3

Combine the cinnamon, turmeric, ginger, cayenne, and 2 tsp. of stock, then add to the pot with the carrots, celery, and remaining stock. Cover and cook for 1 hour.

Step 4

Add the chopped tomatoes, diced potatoes, drained chickpeas, and saffron strands to the pot. Cover and cook for 3-4 hours until all the vegetables are tender.

Step 5

Stir in the chopped fresh coriander and lemon juice, check the seasoning, and adjust if needed.

Serve the soup piping hot with a few fried wedges of lemon, and a hardy chunk of fresh bread, spread with real butter of course.

I served the soup with fried lemon slices:

Slice lemon thin, heat olive oil over medium heat until hot. Add lemon slices and fry until crispy, turning intermittently.

Hint: don’t throw out the olive oil, it has been infused with lemon flavor giving you lemon olive oil.