1Sort and rinse garbanzo beans. Put in large pan and cover with water; let soak overnight. Next day, drain beans and pour chicken stock into pan with beans. Bring to a boil, then reduce heat to low and let simmer 1 hour.
2Sort and rinse lentils. Add to garbanzo beans along with onion, celery, cinnamon, ginger, ground red pepper, salt, & pepper. Simmer, covered, 45 min. or until lentils are tender.
3Stir in rice and tomatoes. Bring to a boil over med heat, then reduce heat to low and simmer another 25 min. until rice is tender.
4Stir in parsley and cilantro and simmer another 5 min. Serve with crusty rolls or garlic bread.