Moroccan Chickpea Soup

1 large onion, finely chopped

1/2 medium celery root, finely diced

3 tablespoons vegetable oil

1 teaspoon turmeric

1 teaspoon black pepper

1/2 teaspoon cinnamon

1 28-ounce can puréed tomatoes (or use canned whole tomatoes and purée)

1 1/2 cups canned chickpeas, rinsed and drained, or cooked dried chickpeas*

4 cups vegetable broth

1 cup red lentils

1/2 cup chopped fresh parsley or cilantro

Lemon wedges to serve

Cook onion and celery root in oil 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 purée, chickpeas, vegetable broth, and lentils.  Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.  Stir in parsley or cilantro and salt to taste.  Serve with lemon wedges to season to taste.

*Cooked dried chickpeas:

Soak 1 1/2 cups dried chickpeas in water to cover by 2 inches for 8 to 12 hours.  Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid to add to soup.

Serves 6.

From Gourmet via Epicurious, with many changes