Spicy chickpea, lentil soup

1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 inch piece ginger, finely grated
3 teaspoons ground cilantro
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon saffron threads, soaked in 2 tablespoons of boiling water
14 oz. can chopped tomatoes
4 cups vegetable stock
1 cup red lentils, rinsed
2.75 cups cooked or canned chickpeas, drained
1/3 cup chopped cilantro
1/3 cup chopped flat-leaf parsley, add extra for garnish
salt, pepper to taste

1. Heat oil in saucepan over medium heat. Add onion and cook until soft (6-7 min). Add garlic, ginger, cilantro, cumin and chili powder and cook and stir for another minute.

2. Add the saffron with its liquid, tomatoes, stock, lentils and 4 cups water to pan. Cover, bring to a simmer. Simmer uncovered for 30 min. Add chickpeas and cook for 10 more minutes.

3. Take pan off heat and add cilantro and parsley. Season.

Number of Servings: 5

Recipe submitted by SparkPeople user BZOOTY.