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In a food processor, blend 1 (14-ounce) can of diced tomatoes with ½ a large diced white onion to make a tomato slurry; set aside.
In a large pot, warm 2 tablespoons olive oil over medium heat, then add 1 teaspoon ground black pepper, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, and ½ teaspoon sazon, toasting for about 30 seconds until fragrant.
Stir in the tomato slurry, 2 tablespoons chopped fresh cilantro, 4 tablespoons chopped fresh parsley, ½ cup dry lentils, and ½ pound chopped baby lamb shoulder; toss to coat and cook for 5 minutes.
Add 2 cups water, cover, and simmer for 25–30 minutes.
Season with ½ tablespoon kosher salt, then add 1 (14-ounce) can drained chickpeas and a tomato paste mixture (2 tablespoons tomato paste mixed with 2 cups water).
Cover and cook 10 minutes more.
Stir in a flour slurry (⅓ cup all-purpose flour mixed with 1 cup water) to thicken; if too thick, thin with water ¼ cup at a time.
Adjust seasoning to taste.
Serve hot, garnished with chopped parsley or cilantro, harissa, and a lemon wedge.