This hearty soup is traditionally used to break the fast of Ramadan and is usually eaten as a main course.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 stick of celery, finely chopped
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp flat-leaf parsley, chopped
- 3 tbsp coriander, roughly chopped
- 200g (7 oz) chopped tomatoes
- 1.5L (2.6 pints) veg stock
- 150g (5.2 oz) red lentils
- 400g (14.1 oz) chickpeas
- 100g (7 oz) orzo
- Heat oil in a saucepan, then add chopped onion and celery and cook for 4 minutes.
- Add the cinnamon, turmeric, paprika, parsley and 2 tablespoons of coriander, and cook for 2 minutes while stirring.
- Add the chopped tomatoes and cook for a further 2 minutes.
- Add the veg stock, red lentils, and chickpeas and simmer gently for 50 minutes.
- Add the orzo and simmer for a further 15 minutes, stirring occasionally to stop the pasta from sticking.
- Take off the heat, check the seasoning and stir in the remaining coriander.
- Serve with warm bread.
Recipe by Jerry Walker, whatsontheplate.co.uk, @cafelifer