Another recipe from "Moroccan Jewish Cooking" by Viviane & Nina Moryoussef...

Fry the onions & tomatoes in oil. Add the chickpeas, lentils, beans, celery, coriander, meat & saffron. Cook covered in 5 pints of water over medium heat for about 1 hour. Mix the flour smoothly with a glass of water & pour slowly into the soup, stirring with a wooden spoon. Add lemon juice, salt & pepper to taste. Pour in the vermicelli & simmer gently for 15 minutes more.