In a large pot heat up butter, add chopped onion, ginger, celery and cinnamon, cook till onion and celery softens

Add tomatoes and crush them with a ladle.

Add vegetable stock and uncooked pasta, salt and pepper.

Simmer till the macaroni is al dente.

Add washed and drained chickpeas along with parsley and coriander.

Switch off the flame and add lemon juice. Serve hot.