Ingredients

Serves 6 to 8

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup dried chickpeas, soaked in water overnight
• 8 cups homemade or low-sodium store-bought vegetable stock
• 4 cups water
• 3 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro, plus 1 tablespoon coarsely chopped
• 3 teaspoons coarse salt
• 4 celery stalks, finely chopped
• 4 ripe tomatoes, peeled and chopped
• 1 cup yellow lentils, rinsed
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 5 ounces orzo or vermicelli, broken into pieces
• 1/2 cup chopped, pitted dates
• 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
• 1 lemon, cut into wedges