Prep the ingredients: Preheat the oven to 400 degrees. Thinly slice the scallion greens and whites, keeping both separate. Drain and rinse the chickpeas. Rinse the lentils.

Start the soup: Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook, tossing, for 2-3 minutes, until soft. Add the cumin and paprika to the pan and cook, tossing, for 30 seconds, until fragrant. Season with salt and pepper.

Add the diced tomatoes, stock concentrate, and 2 cups water to the pan. Bring to a boil, then add the lentils to the pan and reduce to a low simmer for 10 minutes. Season with salt and pepper.

Finish the soup: Add the chickpeas and scallion greens to the pan and simmer for another 10 minutes, until the lentils are tender. Taste and season with salt and pepper.

Toast the pita: While the soup simmers, place the pitas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven to toast for 3-5 minutes.

Serve the soup divided between bowls and dollop with sour cream. Tear the pitas for dipping into the soup and enjoy!