- In a small bowl, whisk the flour into ½ cup (125 ml) of the broth. Set aside. Add the saffron to the remaining broth.
- In a large pot over medium heat, soften the celery, onion, garlic, cilantro stems and ginger in the oil for 3 minutes. Add the spices and cook for 1 minute. Add the lentils, tomatoes, tomato paste, harissa and saffron-infused broth. Bring to a boil and simmer for 40 minutes or until the lentils are tender.
- Add the chickpeas and spaghetti. Simmer for another 10 minutes or until the pasta is cooked. Stir in the flour-broth mixture. Drizzle in the beaten egg without stirring and cook for 1 minute. Add the cilantro leaves and serve with naan bread, if desired.