# What You Need:
→ Legumes
01 - 1 cup dried chickpeas, soaked overnight and drained or 2 cups canned chickpeas, drained and rinsed
02 - 1/2 cup dried lentils, rinsed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 medium carrots, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 ounces) chopped tomatoes
09 - 1/4 cup chopped fresh cilantro
10 - 1/4 cup chopped fresh parsley
→ Spices
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/2 teaspoon ground turmeric
15 - 1/2 teaspoon paprika
16 - 1/4 teaspoon cayenne pepper (optional)
17 - Salt and black pepper, to taste
→ Liquids
18 - 6 cups vegetable broth
19 - 2 tablespoons tomato paste
→ Sweet and Savory
20 - 1/2 cup dried apricots, chopped
21 - Juice of 1 lemon
→ Optional Garnishes
22 - Lemon wedges
23 - Extra chopped cilantro or parsley
24 - Cooked vermicelli or rice
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots; cook for 6 to 8 minutes until softened.
02 - Add garlic and all spices to the pot; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add chopped tomatoes, chickpeas, lentils, and apricots; mix thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until chickpeas and lentils are tender.
05 - Stir in cilantro, parsley, and lemon juice. Adjust seasoning with salt and pepper to taste.
06 - If desired, add cooked vermicelli or rice for a heartier dish.
07 - Ladle soup into bowls and garnish with extra herbs and lemon wedges. Serve warm.
