Harira (lamb and chickpea soup)

1 small can chickpeas, drained
1/2 pound lean lamb, diced into small cubes (about 1 cup)
1 onion, sliced thin
1/2 cup chopped parsley (always use the flat parsley!)
1 pinch saffron
1/4 teaspoon ground ginger
3/4 teaspoon ground black pepper
14 oz can whole peeled tomatoes, coarsely chopped
1/3 cup chopped cilantro
1 lemon
3 T flour
salt

1. Add drained chickpeas, lamb, onion, parsley, spices, tomatoes and juice, 2 quarts water. Boil for one hour.
2. Stir in juice of one lemon, cilantro, and reduce heat to low.
3. Mix flour with 2/3 cup water and dribble into soup, stirring constantly to prevent lumps from forming.
4. Serve hot.