Moroccan Chickpea Soup

Ingredients

• 1 cup lentils
• 4 cups vegetable broth (preferably organic) or chicken broth
• 8 cups water
• 3 tablespoons unsalted butter
• 1 small celery rib (including leaves)
• 1 large onion
• 1 whole tomatoes
• + 8 more ingredients
• • 1 ½ cups dried chickpeas
  • lemon wedges
  • ½ cup fresh parsley
  • 2 ounces dried capellini or fine egg noodles
  • ²/₃ cup fresh cilantro
  • ½ teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon turmeric

Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You shoul...

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