Chickpea Soup: Harira

Ingredients

• 1 teaspoon pepper black
• 35 ounce canned tomatoes whole drained canned
• 1 small celery finely chopped (including leaves)
• 4 cups chicken broth organic (preferably )
• 1.5 cups chickpeas dried
• 0.8 cup extra wide egg noodles dried fine
• 0.7 cup cilantro leaves fresh chopped
• 0.5 cup parsley leaves fresh chopped
• 0.5 teaspoon ground cinnamon 
• 6 servings accompaniment: lemon wedges 
• 1 cup lentils 
• 1 large onion finely chopped
• 6 servings salt 
• 1 teaspoon turmeric 
• 3 tablespoons butter unsalted
• 8 cups water 

Equipment

• food processor
• bowl
• sauce pan
• pot

Directions

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. 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).
4. Coarsely puree tomatoes in a food processor.
5. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened.
6. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.
7. Stir in tomato puree, 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.
8. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste. Divide among bowls and serve.