Moroccan Spiced Chickpea Soup

4 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, toasted and ground
1 clove garlic
1 jalapeño pepper, seeded and deveined
Juice and zest of 1 lemon
1 bunch cilantro
Salt and pepper, to taste
1/4 cup extra virgin olive oil
1 fennel bulb, chopped
1 medium red onion, chopped
1 medium white onion, chopped
2 (14-ounce) cans chopped tomatoes, with their liquid
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 cloves garlic, finely chopped
pinch of saffron threads (if we have it)
vegetable stock
1 cup dried lentils (I like to