Serves 4
| 1 | tablespoon olive oil |
| 2 | onions, chopped |
| Salt and black pepper, to taste | |
| 2 | cloves garlic, chopped |
| 2 | teaspoons ground cumin |
| ½ | tablespoon ground ginger |
| ½ | tablespoon paprika |
| 1 | tablespoon turmeric |
| 1 | can (15 ounces) chickpeas, drained |
| 1 | cup green lentils |
| ½ | of a 28-ounce can whole tomatoes, crushed in a bowl |
| 1 | tablespoon tomato paste |
| 1 | hot chili pepper, cored, seeded, and chopped |
| 2 | cups chicken stock |
| 1 | quart water |
| 4 | cooked chicken thighs, meat shredded |
| ¼ | cup chopped fresh parsley |
| ¼ | cup chopped fresh cilantro |
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