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 Hosted By
Ellice & Monty |
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1 1/2 cups dried chickpeas |
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1 (35-oz) can whole tomatoes, drained |
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1 large onion, finely chopped |
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1 small celery rib (including leaves), finely chopped |
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3 tablespoons unsalted butter |
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2/3 cup chopped fresh cilantro |
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4 cups vegetable broth (preferably organic) or chicken broth |
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2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup) |
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1/2 cup chopped fresh parsley |
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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.
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