1 1/2 cups chickpeas 1 (35 oz) can whole tomatoes
1 large onion, finely chopped
1 small celery rib (including leaves) finely chopped
3 Tbsp unsalted butter
1 tsp turmeric
11 tsp black pepper
½ tsp cinnamon
2/3 cup chopped fresh cilantro
6 ½ cups vegetable or chicken broth
1 cup lentils
2 oz died capellini, broken into 1-inch pieces
½ cup chopped fresh parsley
Lemon wedges for garnish

Coarsely puree tomatoes in a food processor

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.

Stir in tomato puree, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

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