Golden Lentil Stew

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely cleaved
• 1/2 cup dried chickpeas, absorbed water for the time being
• 8 cups custom made or low-sodium locally acquired vegetable stock
• 4 cups water
• 3 garlic cloves, minced
• 2 tablespoons finely cleaved new cilantro, in addition to 1 tablespoon coarsely hacked
• 3 teaspoons coarse salt
• 4 celery stems, finely cleaved
• 4 ready tomatoes, stripped and cleaved
• 1 cup yellow lentils, flushed
• 1 tablespoon tomato glue
• 1 tablespoon new lemon juice
• 1 cinnamon stick
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon newly ground pepper
• 1/8 teaspoon ground cloves
• 5 ounces orzo or vermicelli, broken into pieces
• 1/2 cup cleaved, pitted dates
• 2 tablespoons coarsely cleaved new level leaf parsley, in addition to entire leaves for embellish
• 1 lemon, cut into wedges