Start by heating your pressure cooker on medium heat and in your olive oil. If you're using an Instant Pot, you can do this using the Saute setting. You can use a food processor to mince both celery and onion to get a consistent texture. Add to the pot your minced celery and onion and cook for 5 minutes.

To the pot, add your 8 cups of water, chickpeas, lentils, tomato paste, beef cubes, parsley, coriander and all your spices.

Make sure that your mixture is completely covered in water. Cover with your lid, and tightly seal it. Let it cook on medium heat for 35-40 minutes. If you are using and Instant Pot, turn off the saute setting and cook on high pressure for 35 minutes.

Once the 35 minutes have elapsed, let all the steam out carefully using quick-release. Add your remaining 2 cups of water and stir. Lower the heat to medium-low and add in your broken spaghetti. Stir continuously to make sure that nothing sticks to the bottom. After 7-9 minutes your pasta should be cooked. (Refer to instruction above for Instant Pot Users).

Mix 1 1/2 cups of lukewarm water with the all-purpose flour and add to the soup. Continue to stir. Add your butter or ghee and stir again. Allow to cook for another 5-7 minutes. Turn off the heat and let the soup rest for 10-15 minutes before serving.

Serve with a fresh squeeze of lemon, some dates on the side and of course, bread. Enjoy.