Ingredients:

• 6 large ripe tomatoes (about 2 lb.), rough chopped
• 1 large onion, grated
• 2 celery stalks with leaves, finely chopped
• 10 cups water
• 2 cup cooked chickpeas
• 1 tsp. ground cinnamon
• 1 ½ Tbsp. ground ginger
• 1 tsp. turmeric 
• 1 ½ Tbsp. black pepper
• 3 Tbsp. salt
• 3 Tbsp. butter
• 3 Tbsp. olive oil
• ¼ cup orange lentils, picked over and washed
• 3 Tbsp. omato paste, mixed into 1 cup of water
• ½ cup Jasmine rice (or any long grain rice)
• 1 bunch cilantro leaves
• 1 bunch parsley leaves

Make it:

1. In a food processor, puree the tomatoes, onion and celery. Add 1 cup of water and continue to puree.
2. Put this puree mixture into a soup pot with 2 more cups of the water, chickpeas, all the spices, butter and olive oil. Cover the pot, turn heat to high and when it boils, reduce heat to a simmer. Cook covered, for 20 minutes. 
3. Stir in the lentils, tomato paste mixture, rice and the rest of the water. Bring to a simmer, covered and cook for 10 more minutes. 
4. Add the cilantro and parsley, taste for enough salt and pepper, adding as needed. Cook 5-10 more minutes, or until the lentils and rice are tender. Taste again for seasoning.
    

Notes: It’s easy to cook dry beans and chickpeas: 

• the day before you want to cook them, put them in a container with enough water to cover them above 2 inches. Refrigerate overnight. 
• Drain the chickpeas (or beans) and put them in a pot with enough water to cover them about 2 inches. Bring to a boil and reduce to a simmer, covered, but with lid a little off the pot. Cook until tender (45minutes to 2hours depending on age of the beans). Drain and use as needed.