Moroccan Spiced Bean and Lentil Soup

Ingredients

• 1 tbsp (15 mL) olive oil
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp (15 mL) chopped fresh gingerroot
• 1 pinch hot red chili flakes (preferably chipotle)
• 2 tsp (10 mL) cumin
• 1/4 tsp (1 mL) cinnamon
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1 28 oz (796 mL) tin plum tomatoes, with juices, puréed
• 6 cups (1 1/2 L) vegetable stock or water
• 1 cup (250 mL) small green lentils, rinsed
• 2 cups (500 mL) cooked chickpeas (1 19 oz/540 mL tin, drained and rinsed)
• salt
• pepper
• 1 tbsp (15 mL) lemon juice
• 2 tbsp (25 mL) chopped fresh cilantro
• 2 tbsp (25 mL) toasted pine nuts (optional)