Harira soup

1 C chick peas/garbanzo beans
1 C lentils
1 C dried peeled fava beans
1 1/2 C white flour
1/2 C oil
1/2 C rice
1/2 C vermicelli
2 T tomato paste
1 lb plum tomatoes, peeled
1 medium to large onion
1 bunch fresh cilantro
1 small bunch parsley
2 sticks celery
4 quarts water (continue to add water as it evaporates)
1/2 t black pepper
1/2 t cumin
1/2 t yellow root ("kharqoum"), often used in Indian cuisine
1 T salt
2 cloves garlic

Chop all the ingredients finely and place them in a large pot (note that the chick peas need to be soaked overnight to ensure their cooking well with the other ingredients). Save the vermicelli and the flour for the last stage. Let the soup boil for 40 minutes. When the chick peas are cooked, add the vermicelli. Mix the flour in a bowl with warm water until it is liquefied and there are no lumps. Add some lemon juice and pour the mixture into the pot very slowly while stirring with a large wooden spoon. The result should be a thick soup; add more flour if it is too watery. Add a raw egg to the soup if desired.