This soup simmers with Arabic flavours & is packed with chickpeas, a touch of lentils and a bit of heat.
Add contents of jar to 5 cups water and 1 14-ounce can of diced tomatoes. Set slow cooker to medium-high heat for 8 hours, stirring once or twice halfway through. Remove bay leaf before serving. Serves 4-6
Ingredients: green lentils, chickpeas, bay leaf, coriander, ginger, paprika, cumin, cinnamon, cayenne pepper, onion, garlic