Drain soaked chickpeas and add to a large pot or Dutch oven with 8 cups water, diced onion, chopped celery, and cubed meat. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 60 minutes, stirring every 10 minutes to prevent sticking.
1 lb beef stew meat, 1 onion, 2 stalks celery, 1 cup dried chickpeas
Add lentils, tomato paste, cinnamon, ginger, turmeric, and black pepper to the pot. Stir well to distribute spices evenly. Continue simmering for 30 more minutes until lentils soften but stay intact and meat pierces easily with a fork.
0.75 cup lentils, 2 tbsp tomato paste, 1 tsp cinnamon, 1 tsp ground ginger, 1 tsp turmeric, 1 tsp black pepper
Mix flour with ½ cup cold water until smooth, then slowly whisk the slurry into the soup over 2-3 minutes. Stir constantly as you add it to avoid lumps. Simmer for 10 more minutes until the broth thickens slightly and coats the back of a spoon.
3 tbsp all-purpose flour
Stir in finely chopped cilantro and parsley during the last 5 minutes of cooking. Keep the heat low so the herbs stay bright green and don't wilt into the broth.
1 cup cilantro, 1 cup parsley
Turn off heat and let the soup rest for 10 minutes before serving. This lets the flavors meld and the broth settle into a silky, slightly creamy consistency. Taste and adjust salt or add lemon juice if needed.
