Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	484.06 Kcal (2027 kJ)
Calories from fat	329.03 Kcal
		% Daily Value*
Total Fat	36.56g	56%
Cholesterol	75.67mg	25%
Sodium	428.86mg	18%
Potassium	507.01mg	11%
Total Carbs	22.48g	7%
Sugars	5.29g	21%
Dietary Fiber	5.59g	22%
Protein	16.92g	34%
Vitamin C	3.9mg	6%
Iron	1.8mg	10%
Calcium	32.5mg	3%

Amount Per 100 g
Calories	181.14 Kcal (758 kJ)
Calories from fat	123.13 Kcal
		% Daily Value*
Total Fat	13.68g	56%
Cholesterol	28.32mg	25%
Sodium	160.48mg	18%
Potassium	189.73mg	11%
Total Carbs	8.41g	7%
Sugars	1.98g	21%
Dietary Fiber	2.09g	22%
Protein	6.33g	34%
Vitamin C	1.5mg	6%
Iron	0.7mg	10%
Calcium	12.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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