- In a small bowl, combine the flour with ¼ cup (60 ml) of the water. Set aside.
- In a large pot over medium-high heat, brown the meat in the oil. Season with salt and pepper. Add the celery, onion, cilantro stems and ginger. Cook for 2 minutes. Add the spices and cook for 1 minute, stirring to coat the meat and vegetables. Add the remaining water, the tomatoes and harissa. Bring to a boil. Simmer, partially covered, for 1 hour or until the meat is tender.
- Add the lentils and chickpeas. Cook for 20 minutes. Stir in the pasta and the flour-water mixture. Cook for 10 minutes. Slowly drizzle the egg into the hot soup. Cook for 1 minute without stirring. Mix well. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the cilantro leaves and serve with lemon wedges.