From Megan Tempest/Chicagoist
[Ed: This super-nutritious recipe is adapted from Emeril Lagasse’s version of Moroccan Harira, a traditional soup served during the Muslim holy month of Ramadan. Megan tweaked the recipe, removing the chicken meat, and you could make it entirely vegan by using vegetable stock. However, despite her pro-plant tendencies, Megan’s partial to a really rich homemade chicken stock in this soup. Just be sure to skim off the fat floating on the surface of your stock before you proceed.]
Ingredients2 cans chickpeas, rinsed 2 tablespoons olive oil 1 medium onion, diced ½ cup diced celery 2 teaspoons ground ginger 2 teaspoons turmeric 1 teaspoon ground black pepper 1 teaspoon fine sea salt 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1 28-ounce can diced tomatoes (and the juice) 1 ½ quarts chicken or vegetable stock ¼ cup [or 1/4 pound?] dried green lentils ½ cup long grain brown rice ½ cup-1 cup chopped fresh cilantro (save some for garnish) 2 tablespoons chopped fresh parsley juice of 1 lemon (plus a little zest for garnish)
Heat the olive oil in a medium stockpot over medium-high heat. Add the onions and celery and cook until the onions are translucent and the celery is tender. Add the ginger, turmeric, pepper, cinnamon, nutmeg, and about ½ teaspoon of salt. Stir and cook for about 1 minute. Add the tomatoes and their juices, the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1/2 hour.
Add the rice and season with a little more salt (about ½ teaspoon). Continue to simmer for another ½ hour. Add the cilantro, parsley, and lemon juice and cook uncovered for about 5 minutes.
To serve, garnish with a little lemon zest and a cilantro sprig.