Moroccan Chickpea Soup

Ingredients

• 1 teaspoon pepper black
• 35 oz canned tomatoes whole drained canned
• 1 small celery stalks finely chopped (including leaves)
• 4 cups vegetable stock organic (preferably )
• 0.5 teaspoon cinnamon 
• 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 fresh chopped
• 6 servings lemon wedges 
• 1 cup lentils 
• 1 large onion finely chopped
• 1 teaspoon turmeric 
• 3 tablespoons butter unsalted
• 8 cups water 

Equipment

• food processor
• sauce pan
• pot

Directions

1. Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
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 purée 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 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.
8. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.