Blend the tomatoes into a rough purée in a food processor.
Add the butter, onion, and celery to a saucepan and stir-fry over low heat until the vegetables wilt. Then add the turmeric, pepper, and cinnamon and stir-fry for a further 3 minutes.
Next add in the tomato purée, half of the coriander, the chickpeas, and lentils. Then pour in the stock.
Bring the mixture to a boil then turn the heat back to low and leave it to simmer without a lid. Simmer until the lentils become soft (this should take around 35 minutes).
Break the capellini into 3 cm pieces and add it into the pan just before serving. Leave the capellini to simmer for 3 minutes. You can adjust the thickness of the soup here.
Just before pouring the soup into a dish, sprinkle the remaining coriander over the top and adjust the flavour with salt to finish.
Story Behind this Recipe
This is a recipe that I decided to make after listening to my Moroccan friend talk about what they eat for ramadan.
This is a really easy dish that doesn't really have any tricks to it. I don't think it's going too far to say that the chickpeas and lentils, often used so much in North African cooking, are the stand-out ingredients here. Personally I think the more lentils you add, the more delicious the soup becomes. Feel free to adjust the thickness of the soup to your preference.