Harira (North African Stew) from "Sundays at the Moosewood Inn" cookbook p. 515)

1 cup finely chopped onions
2 celery stalks, diced
3 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon ground cinnamon
1/8-1/4 teaspoon cayenne (or to taste)
1 small potato, chopped
1 small carrot, diced
4 small tomatoes, chopped
1 cup tomato juice
4 cups vegetable stock, liquid from cooking chick peas, or water (or combination)
1 small zucchini, finely chopped
1/2 cup curly vermicelli, crumbled
1 cup canned or cooked chick peas
1/4 cup fresh lemon juice (or to taste)
salt and freshly ground black pepper to taste
chopped fresh parsley
fresh mint leaves
red bell pepper or pimiento strips
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-In a soup pot, saute the onions & celery in the oil until the onions are translucent.
-Add the spices, potatoes, and carrots and cook for 5 minutes, stirring often.
-Mix in the chopped tomatoes, tomato juice, and stock, and simmer until all of the vegetables are almost tender.
-Add the zucchini and vermicelli and simmer for about 5 minutes longer.
-Mix in the chick peas, lemon juice, and salt and pepper to taste.
-Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.