250g chickpeas soaked overnight in cold water
250g brown lentils
4 tblspns olive oil
2 brown onions
finely sliced
2 litres vegetable stock
250ml crushed tomatoes
1 tspn powdered ginger
2 tspns toasted ground cummin
pinch toasted crushed saffron threads
6 celery leaves
finely chopped
zest and juice of 1 large lemon
salt and freshly milled white pepper
half bunch coriander
sea salt to taste


In a large saucepan, heat the olive oil and saute the onion and garlic until sort (3 minutes). Add drained chickpeas, lentils and vegetable stock and simmer gently for 2 hours or until chickpeas are very tender. Add tomatoes, spices, celery; season and simmer a further 20 minutes. Cool.
Blend or puree the soup, leaving some texture. Reheat, season with lemon juice, zest, salt, pepper and coriander. Serve in wide bowls, garnished with a dob of whipped fresh goat cheese.