Heat 2 tbsp olive oil in medium saucepan over medium-high heat. Add onion and carrot and cook until onion is translucent and carrot is soft, 8 to 10 minutes. Add tomato powder, ras el hanout, smoked paprika, just half the garlic, and a pinch of salt and pepper and cook until fragrant, about 1 minute. (4-serving meal: use ¼ cup olive oil)

Stir in 5 cups water, lentils, and ½ tsp salt and bring soup to a boil. Reduce to a simmer and cook for 8 minutes. Stir in orzo and increase heat to medium-high. Continue to cook, stirring occasionally, until lentils are tender and orzo is al dente, 14 to 16 minutes. (4-serving meal: use 8 cups water, 1 tsp salt) (TIP: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.)

Add chickpeas, tomatoes, and spinach to soup and cook until spinach is wilted and chickpeas are heated through, about 2 minutes. Remove from heat, stir in lemon juice, and season to taste with salt.

Combine cilantro, lemon zest, remaining garlic, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl and stir cilantro gremolata. Divide Moroccan chickpea soup with orzo between bowls, drizzle with cilantro gremolata, and serve with lemon wedges. Enjoy! (4-serving meal: use ¼ cup olive oil)