Moroccan Lentil and Chickpea Soup

I really want to make this:

• 2 tablespoons butter
• 2 onions, chopped
• 1 celery rib, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon ground pepper (or more to taste)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon hot pepper sauce
• 1 pinch saffron (large pinch, crumbled)
• 1 (28 ounce) can diced tomatoes, pureed
• 1 cup brown lentils
• 1 (19 ounce) can chickpeas, drained
• 4 cups vegetable broth
• 1/4 cup vermicelli, broken (or orzo or other small pasta)
• 2 tablespoons flour
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/4 cup lemon juice
Change Measurements: US | Metric

Directions: prep time 5 mins.  Total time 1.25 hours

1. 1 In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
2. 2 Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
3. 3 Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
4. 4 Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.

Read more: http://www.food.com/recipe/moroccan-lentil-and-chickpea-soup-211997#ixzz1TGftLanG