Step 1

Heat olive oil in a large cooking pot over medium-high. Pat dry chicken pieces, transfer to pot in a single layer and brown on both sides at high heat.

Step 2

Add diced onion and cook until softened and translucent, stirring occasionally, about 10 minutes. Stir in celery, garlic, ginger, black pepper, turmeric, cumin, cayenne, cinnamon and cook for 2 minutes.

Step 3

Then add salt, crushed tomatoes, water, lentils, half the herbs and bring it to a boil. Lower the heat and simmer until lentils are cooked soft, about 30 minutes.

Step 4

De-bone the chicken and discard the bones. Shred the chicken and add it back to the soup. Add more liquid as needed to keep the soup consistency thick but pourable. Taste and adjust seasonings.

Step 5

Next add canned chickpeas and pasta to the soup. And cook until pasta is al dente, about 5 to 10 minutes. (see notes)

Step 6

In a small bowl, take the flour and add water, little by little, to make a thin paste. Add this flour paste gradually to the simmering soup, while stirring continuously. The consistency of the soup should be thick and velvety.

Step 7

Stir in lemon juice as per taste. Top the soup with saffron water, remaining herbs and ghee. Serve it hot with lemon wedges on the side.