Moroccan Lentil and Chickpea Soup (Harira) | America's Test Kitchen

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, chopped fine
• 2 celery ribs, chopped fine
• 5 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon red pepper flakes
• 3/4 cup minced fresh cilantro
• 1/2 cup minced fresh parsley
• 4 cups chicken broth or vegetable broth
• 4 cups water
• 1 (15 ounce) can chickpeas, rinsed
• 1 cup brown lentils, picked over and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup orzo
• 4 ounces Swiss chard, stemmed and cut into ½-inch pieces
• 2 tablespoons lemon juice
• Salt and pepper
• Lemon wedges