Chickpea Soup: Harira

• 1 1/2 cups dried chickpeas
• 8 cups water
• 1 (35-ounce) 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 ground cinnamon
• 2/3 cup chopped fresh cilantro leaves
• 4 cups vegetable broth (preferably organic) or chicken broth
• 1 cup lentils
• 2 ounces dried capellini, broken into 1-inch pieces, or fine egg noodles (about 3/4 cup)
• 1/2 cup chopped fresh parsley leaves
• Salt
• Accompaniment: lemon wedges

1. Prepare chickpeas: Soak chickpeas in enough water to cover by 2 inches, for 8 to 12 hours, refrigerated.
2. Drain chickpeas and rinse well.
3. Transfer to a large saucepan and add 8 cups water.
4. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours.
5. Cool chickpeas and drain, reserving cooking liquid.
6. You should have about 2 1/2 cups liquid (if not, add more water).
7. Coarsely puree tomatoes in a food processor.
8. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened.
9. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
10. Stir in tomato puree, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils.
11. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
12. Stir in pasta and cook, stirring, until tender, about 3 minutes.
13. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
14. Divide among bowls and serve.

chickpeas, water, tomatoes, onion, celery, unsalted butter, turmeric, black pepper, ground cinnamon, cilantro, vegetable broth, lentils, capellini, parsley, salt, accompaniment

Taken from www.foodnetwork.com/recipes/chickpea-soup-harira-recipe.html (may not work)