I like to use dried chickpeas instead of canned for this particular recipe because they create a richer base for the soup.

Ingredients:

1 pound dried chickpeas
4 tablespoons olive oil
1 Spanish onion, peeled and diced small
3 ribs celery, sliced
3 carrots, peeled and sliced into disks
3 cloves garlic, minced
12 cups chicken or vegetable stock, plus additional as needed
1 can (20 ounces) diced tomatoes
2 cups tomato juice
1 teaspoon dried marjoram
2 bay leaves
1/3 cup dried lentils
1/3 cup basmati rice
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons green, fruity extra-virgin olive oil

Directions:

Place the chickpeas in a deep bowl and add water to cover by 2 inches. Place in the refrigerator to soak overnight. Drain before using.

In a large stockpot heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 10 minutes. Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves. Bring to a boil.

Reduce the heat to medium, cover the pot, and simmer for 1^1/4 hours. Add the lentils and rice. Simmer, covered, for an additional 35 minutes, adding 2 to 3 additional cups of water or stock if the liquid has reduced too much. Remove and discard the bay leaves. Season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.

Makes 10 to 12 servings.