Moroccan Lentil & Chickpea Soup Print
2 cups canned chickpeas, drained
Pinch of saffron threads, pulverized
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp black pepper
1/4 cup margarine
3/4 cup celery, chopped
2 medium onions, chopped
1 cup frsh cilantro leaves & stems, chopped
1 large can Italian plum tomatoes, drained, seeded and chopped
Juice from canned tomatoes
2 tsp salt
3/4 cup lentils, rinsed
2 quarts fresh water
1/2 lemon
Thin slices of lemon

Melt margarine in a large pot, then cook spices, celery and chopped onions over medium heat for 5 minutes
- do not brown.
Add cilantro and tomatoes with juice and cook for another 15 minutes.
Add water, lentils, chickpeas and salt.
Bring to boil and simmer, partially covered, for about 2 hours (or until chickpeas are cooked).
Just before serving, stir in lemon juice and garnish with reserved cilantro sprigs and lemon slices.
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