Melt the butter in a large pot over moderately low heat.

Add the chopped onion and celery to the pot.

Cook, stirring occasionally, until the vegetables start to soften (about 10 minutes).

Stir in the ground ginger, turmeric, ground cinnamon, salt, pepper, and lentils.

Add the water and canned crushed tomatoes to the pot.

Bring the mixture to a boil.

Reduce the heat to low and simmer, partially covered, stirring occasionally, until the lentils are tender (25 to 30 minutes).

Add the drained and rinsed chickpeas to the pot and simmer for 5 minutes longer.

Stir in the chopped fresh cilantro or parsley before serving.