| 25 | 125 | 257 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 2 h | 8 |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | Yellow onion (finely chopped) |
| 1/2 cup | Chickpeas, raw (soaked in water overnight) |
| 8 cup | Vegetable stock/broth, low sodium |
| 4 cup | Water |
| 3 clove(s) | Garlic (minced) |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
| 1 tbsp | Cilantro (coriander) (coarsely chopped) |
| 3 tsp | Coarse salt |
| 4 medium stalk(s) | Celery (finely chopped) |
| 4 medium | Tomato (peeled, chopped) |
| 1 cup | Lentils, raw (rinsed) |
| 1 tbsp | Tomato paste, canned |
| 1 tbsp | Lemon juice |
| 1 stick(s) | Cinnamon |
| 1/2 tsp | Paprika, sweet |
| 1/2 tsp | Turmeric, ground |
| 1/2 tsp | Ginger, ground |
| 1/2 tsp | Coriander, ground |
| 1/4 tsp | Nutmeg, ground |
| 1/4 tsp | Black pepper |
| 1 dash | Ground cloves |
| 142 gm | Pasta, Vermicelli, dry (broken into pieces) |
| 2 tbsp | Parsley, Italian, fresh (coarsely chopped) |
| 1 medium | Lemon (cut into wedges) |
Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.
Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.
Enjoy!
| Fruit | 0.1 |
| Grain | 0.7 |
| Meat Alternative | 0.8 |
| Vegetables | 2.5 |
