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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
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| 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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