Moroccan Chickpea Soup

Moroccan Chickpea Soup
Photo by www.epicurious.com

Ingredients

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

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...

View full recipe at Epicurious

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