# Ingredients:
→ Legumes
01 - 1 cup dried chickpeas, soaked overnight and drained (or 2 cups canned, drained and rinsed)
02 - 1/2 cup dried lentils, rinsed
→ Vegetables
03 - 2 tbsp olive oil
04 - 1 large onion, finely chopped
05 - 2 celery stalks, diced
06 - 2 medium carrots, diced
07 - 3 garlic cloves, minced
08 - 1 can (14 oz) chopped tomatoes
09 - 1/4 cup chopped fresh cilantro
10 - 1/4 cup chopped fresh parsley
→ Spices
11 - 1 tsp ground cumin
12 - 1 tsp ground cinnamon
13 - 1/2 tsp ground ginger
14 - 1/2 tsp ground turmeric
15 - 1/2 tsp paprika
16 - 1/4 tsp cayenne pepper (optional)
17 - Salt and black pepper to taste
→ Liquids
18 - 6 cups vegetable broth
19 - 2 tbsp tomato paste
→ Sweet & Savory
20 - 1/2 cup dried apricots, chopped
21 - Juice of 1 lemon
→ Optional Garnishes
22 - Lemon wedges
23 - Extra cilantro or parsley
24 - Cooked vermicelli or rice
# Instructions:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, then sauté for 6 to 8 minutes until softened.
02 - Stir in garlic along with cumin, cinnamon, ginger, turmeric, paprika, and cayenne pepper. Cook for 1 minute until aromatic.
03 - Add tomato paste and cook for 1 minute. Then add chopped tomatoes, chickpeas, lentils, and dried apricots. Stir to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 45 to 50 minutes, stirring occasionally, until legumes are tender.
05 - Stir in fresh cilantro, parsley, and lemon juice. Adjust seasoning with salt and black pepper to taste.
06 - Add cooked vermicelli or rice for a more substantial dish, if desired.
07 - Ladle soup into bowls and serve hot, garnished with extra herbs and lemon wedges.
