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This
hearty chickpea and vegetable soup is flavored with warm spices
including saffron, cumin, cinnamon, ground ginger and turmeric.
The addition of cilantro, parsley and lemon juice towards
the end of cooking adds a fresh herby-citrus taste, while
the pasta adds body and texture.
(Read
the related
blog post.)
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| 2
tablespoons extra
virgin olive oil |
| 1
onion—finely chopped |
| 1
stick celery—finely chopped |
| ½
teaspoon turmeric |
| ½
teaspoon ground ginger |
| ½
teaspoon cinnamon |
| ½
teaspoon cumin |
| 1
teaspoon salt |
| ½
teaspoon ground black pepper |
| 1
zucchini (courgette)—sliced into thin rounds |
| ½
cup red lentils |
| 14
oz (420g) canned tomatoes—chopped |
| ¼
teaspoon saffron strands—soaked
in ½ cup boiling water |
| 5½
cups vegetable stock |
| 1
cup canned chickpeas—rinsed
and drained |
| 1
ounce
capellini (angel-hair) pasta—broken into pieces |
| 2
tablespoons chopped fresh cilantro (coriander) |
| 2
tablespoons chopped fresh flat-leaf parsley |
| 2
tablespoons lemon juice |
HEAT
the oil in a large saucepan over a medium heat. COOK the onion
and celery for 5 minutes, stirring occasionally. ADD the turmeric,
ginger, cinnamon, cumin, salt and pepper and cook, stirring,
for 1 minute. ADD the zucchini, lentils and canned tomatoes
and stir to combine. ADD the saffron liquid and stock and
bring to the boil. COVER the pot, reduce the heat to medium,
and simmer for 15 minutes. ADD the chickpeas, pasta, cilantro,
parsley and lemon juice and cook, covered, for 5 minutes.
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