Serve this fiber- and flavor-packed soup with lemon wedges and warm wheat pita bread.
1pounddried organic chickpeas
3tablespoonsMoroccan or other olive oil
2 medium organic onions, coarsely chopped
1teaspoon each ground coriander, cinnamon, and ground ginger
Pinch of saffron
228-ounce cans organic chopped tomatoes in juice
¼cup chopped organic Italian flat-leaf parsley
Grated zest from 2lemons
Salt and pepper, to taste
¼cuporganic brown rice
Combine all the ingredients except the brown rice in a large, heavy pot. Cover and place over high heat. Bring to a boil, then reduce the heat to medium. Cover and cook at a medium boil for 2 hours, stirring occasionally until the chickpeas are just tender.
Add the brown rice, cover, and continue cooking for about ½ hour, stirring occasionally until chickpeas and rice are tender. Taste for seasonings.