Step 1

Heat oil in a large Dutch oven over medium-high heat until shimmering.

Step 2

Add onion and celery and cook, stirring frequently, until translucent and starting to brown.

Step 3

Reduce heat to medium, add garlic and ginger, and cook until fragrant.

Step 4

Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup parsley and cook for 1 minute.

Step 5

Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to a simmer.

Step 6

Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.

Step 7

Stir in tomatoes and orzo and simmer, partially covered, for 7 minutes, stirring occasionally.

Step 8

Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer.

Step 9

Remove from heat and stir in lemon juice, remaining ¼ cup parsley.

Step 10

Season with salt and pepper to taste. Serve with lemon wedges and bread. Recipe inspired by America’s Test Kitchen