In a small bowl, whisk the flour into ½ cup (125 ml) of the broth. Set aside. Add the saffron to the remaining broth.
In a large pot over medium heat, soften the celery, onion, garlic, cilantro stems and ginger in the oil for 3 minutes. Add the spices and cook for 1 minute. Add the lentils, tomatoes, tomato paste, harissa and saffron-infused broth. Bring to a boil and simmer for 40 minutes or until the lentils are tender.
Add the chickpeas and spaghetti. Simmer for another 10 minutes or until the pasta is cooked. Stir in the flour-broth mixture. Drizzle in the beaten egg without stirring and cook for 1 minute. Add the cilantro leaves and serve with naan bread, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.