Another handwritten recipe I've had in a notebook that I'm afraid I might lose; not sure where I got it though!
7 oz. dried chickpeas (~1 1/8 c)
1/2 c olive oil
1 T chopped fresh ginger
4 garlic cloves, crushed
2 onions, diced
4 c vegetable stock
7 oz. dried lentils
pinch of saffron threads
1 T sweet paprika
1 T cumin powder
salt and pepper to taste
2 c water
5 T gluten-free flour blend
juice of 1 lemon
28 oz petite diced tomatoes, canned
1 bunch flat-leaf parslep, chopped
1 bunch cilantro, chopped
5 oz vermicelli pasta, broken up - gluten-free or you can leave out
Soak chickpeas in a large bowl overnight.
Heat oil in large soup pot and fry ginger, garlic, and onions until the onion softens. Add 2 c of the stock, the chickpeas, and bring to a boil. Reduce the heat slightly and simmer for 20 minutes.
Add the lentils, saffron, paprika, cumin, salt and pepper. Cover with the remaining stock, bring to a boil and simmer for 5 minutes.
In bowl, gradually mix the water into the flour. Add lemon juice and tomatoes. Place the bowl over the steaming pot, stirring constantly until mixture thickens.
Add parsley and cilantro and add mixture to the soup, stirring constantly. Simmer for 30 minutes, stirring occasionally.
Add the pasta and simmer for a further 5 minutes.