Heat oil in a large Dutch oven over medium-high heat until shimmering.
Add onion and celery and cook, stirring frequently, until translucent and starting to brown.
Reduce heat to medium, add garlic and ginger, and cook until fragrant.
Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup parsley and cook for 1 minute.
Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to a simmer.
Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.
Stir in tomatoes and orzo and simmer, partially covered, for 7 minutes, stirring occasionally.
Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer.
Remove from heat and stir in lemon juice, remaining ¼ cup parsley.
Season with salt and pepper to taste. Serve with lemon wedges and bread. Recipe inspired by America’s Test Kitchen
