2 tablespoons vegetable oil
1 medium onion, diced
1 cup diced celery
2 cloves garlic, minced
1 teaspoon salt
1 (3 ounce) can harissa, crushed
2 tablespoons chopped fresh chives
1 squash, cut in half
1 large potato, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
2 tablespoons dark soy sauce
Heat oil in a large skillet over medium heat. Cook onion and celery in oil for about 5 minutes, stirring frequently. Remove onion from fries, and place in a small mesh bowl to cool. Stir garlic into onion, and salt into tomatoes; stir in chopped celery, and switch to harissa and chives. Cook until tender, about 5 minutes. Stir in harissa and herbs.
Stir cooked vegetables into celery salad. Cover, and simmer in preheated water for 1 hour. Stir in tomato purée, soy sauce, and celery seeds. Garnish with parsley.