Ingredients:

• 2 tbsp. olive oil

• 1 medium onion, minced

• 3 celery stalks, minced

• 2 cloves of garlic, minced

• 1 green chili (like serrano), minced

• 1/4 cup finely chopped parsley

• 1/4 cup finely chopped cilantro

• 1 14 oz can diced tomatoes (or 3 tomatoes, diced)

• 1 large can (14 oz.) whole stewed tomatoes, crushed or pureed with the juice

• 2 tbsp. tomato paste

• 1/2 cup canned chickpeas

• 1/3 cup lentils

• 1/3 cup orzo (or broken up vermicelli pasta)

• 4 cups vegetable stock

• 4 cups water

• 1/4 cup flour, diluted in water

Spices:

• 1 tsp. black pepper

• 1 tsp. ground cinnamon

• 1 tsp. ground ginger

• 1 tsp. cumin

• 1 tsp. paprika

• 1/2 tsp. allspice

• 1/2 tsp. coriander

• pinch of saffron threads (optional)

• salt to taste

Prep by mincing, chopping, and measuring everything listed above.  As a time saver, you can use a food processor.  Mince the green chili and garlic together, and the parsley and cilantro together.  Mix all the spices except the saffron threads in a bowl. Heat the olive oil in a large soup pot and add the minced onion.  Salt and cook for a few minutes, until translucent.  Add the celery and salt, and cook for a few more minutes. Add the green chili, garlic, and half the cilantro and parsley.  Cook for two minutes before adding the mix of spices. You can add a little water to this paste if it needs some moisture. Add the diced tomatoes and cook until softened. Add flour paste and stir, cook for few minutes. Add broth, lentils, chickpeas and pasta and cook for 20-30 minutes. When pasta and lentils are cooked, add saffron threads and remaining parsley/cilantro.