Add 3cm of cold water to a soup pot and add your chopped onions. Cook for 5-7 minutes until the onions are soft and clear.
Add the ginger and all the spices then stir continuously for 1 minute.
Add the canned tomatoes, stock and lentils. Simmer, uncovered for 20 minutes and then add the chickpeas and cook for a further 10 minutes. Add more water and heat through if it's looking a bit too thick for you. Finally add the coriander/cilantro and allow it to wilt for a few minutes before serving.
And that's it! Yummy, simple chickpea and lentil soup. If you don't like coriander/cilantro, try adding some fresh baby spinach instead.