⅓ 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

½ teaspoon ground cinnamon

⅛ teaspoon red pepper flakes

¾ cup minced fresh cilantro, divided

½ cup minced fresh parsley, divided

4 cups chicken 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

½ cup orzo

4 ounces Swiss chard, stemmed and cut into ½-inch pieces

2 tablespoons lemon juice

Lemon wedges

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add

   onion and celery and cook, stirring frequently, until translucent and starting

   to brown, 7 to 8 minutes. Reduce heat to medium, add garlic and ginger,

   and cook until fragrant, about I minute. Stir in coriander, paprika, cumin,

   cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup cilantro

   and ¼ cup parsley and cook for I minute.

2. Stir in broth, water, chickpeas, and lentils, increase heat to high, and bring

   to simmer. Reduce heat to medium-low, partially cover, and gently simmer

   until lentils are just tender, about 20 minutes.

3. Stir in tomatoes and pasta and simmer, partially covered, for 7 minutes,

stirring occasionally. Stir in chard and continue to cook, partially covered,

until pasta is tender, about 5 minutes longer. Off heat, stir in lemon juice,

remaining ¼ cup cilantro, and remaining ¼ cup parsley. Season with salt

and pepper to taste. Serve, passing lemon wedges separately.