2 tablespoons oil
2 diced onions
1 28 oz can tomatoes
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
8 saffron threads, crushed
salt and pepper to taste
20 cilantro sprigs
10 flat leaf parsley sprigs
4 cups vegetable stock
1 15 oz. can chick peas, undrained
lemon juice to taste

Heat oil and saute onions 6-8 minutes
In blender, combine tomatoes, ginger, cinnamon, turmeric, saffron, salt, pepper, cilantro and parsley
Add to stock and bring to simmer
Add chick peas and lemon juice and simmer 15 minutes more

Serve with harissa bread