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In a food processor, blend the can of diced tomatoes and white onion until a slurry consistency comes to fruition; set aside
Heat the ghee or olive oil over medium heat. Add your spices and toast them for about 30 seconds. Stir in the tomato slurry, chickpeas, dry lentils cilantro, parsley, and 2 cups of water; let simmer, covered, for 20 mins or until the lentils are cooked through. Stir every 5 minutes.
Stir in the tomato paste mixture and saffron; let simmer for 5 minutes.
Stir in flour slurry to thicken (if soup becomes too thick, you can thin it out with water, ¼ cup at a time)
Serve with spicy harissa, fresh lemon, and cracked pepper