Moroccan Chickpea Soup Serving Size - 6 Prepared By - Mary & Randy Recipe Rating
			1 1/2 cups dried chickpeas 8 cups water 1 (35-oz) can whole tomatoes, drained 1 large onion, finely chopped 1 small celery rib (including leaves), finely chopped 3 tablespoons unsalted butter 1 teaspoon turmeric 1 teaspoon black pepper 1/2 teaspoon cinnamon 2/3 cup chopped fresh cilantro 4 cups vegetable broth (preferably organic) or chicken broth 1 cup lentils 2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup) 1/2 cup chopped fresh parsley
			Prepare chickpeas: 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 should have about 2 1/2 cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.