Directions: 1. Drain and rinse the chick peas. Spread them on a clean cloth, cover them with another cloth and, with a rolling pin, crush lightly to split them in half and loosen their skin. Put them in a bowl of water and stir with your hands. The skins should float to the surface, which will make them easy to remove and discard.
2. Put the draned chick peas into a large saucepan. Add the lamb,onion, parsley, spices, 1 teaspoon pepper, the tomatoes and their juice and 3 littres water. Bring to tje boil. Drop in the butter, cover and boil over a medium high heat for 1 hour.
3. Stir in vermicelli, coriander, tomato puree and lemon juice. Reduce the heat under the pan to low.
4. Mix the flour with 240 mL of water. Dribble the mixture into the soup, stirring constantly to prevent lumps from forming. The soup should thicken to a velvety consistency. Add sea salt to taste and simmer for a few minutes more, or until the vermicelli is cooked. Check the seasoning, then serve very hot.