Recipe adapted from Carrie Welt

Serves 6 to 8

1 cup dried chickpeas
1 large yellow onion, diced
¼ cup extra-virgin olive oil
1 tablespoon black pepper
Sea salt
1 teaspoon ground ginger
1 cinnamon stick (3-inch)
1 teaspoon ground cumin
1 teaspoon hot paprika
2 bay leaves
½ cup flat-leaf parsley
2 celery stalks, chopped
1 medium carrot, chopped
6 cups water
1 cup small brown lentils
14 ounces canned diced tomatoes
¼ cup finely chopped cilantro

In a small pot, cover the chickpeas with 4 cups water. Cook the chickpeas approximately 90 minutes until soft. Puree ½ cup of the chickpeas, leaving the rest whole. Set aside.

In a 3-quart pot over medium-low heat, combine the onion and olive oil. Season with salt and pepper. Add the ginger, cinnamon, cumin and hot paprika. Cook until the onions are golden, about 15 minutes.

Add the bay leaves, parsley, celery and carrot and cook for another 5 minutes, add the water and bring to boil. Cover the pot and simmer until vegetables are tender, about 15 minutes. Add the lentils and cook, uncovered, until the lentils are tender, about 20 minutes.

Add the tomatoes, diced chickpeas and chickpea puree to the pot and simmer gently for 20 minutes, until the soup is slightly thickened.

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