In a large pot, add the beef, celery, onion, parsley, cilantro, olive oil, ginger, and cinnamon. Season with salt and pepper to taste. Add 6 cups (1,5l) water, stir, and bring to a boil. Set the heat to low, cover, and simmer for 1 hour.
Add the canned tomatoes, tomato paste, chickpeas and 1 1/2 cups (360ml) water. Cover once again and simmer for 30 minutes.
In the meantime, in a saucepan over low heat, add 1 cup (240ml) water and whisk in the flour and lemon juice. Remove from heat, let sit for 10 minutes, and whisk again.
Add the flour and lemon juice mixture to the soup, while continually stirring. Cook for 10 minutes, stirring frequently. Add vermicelli and cook for about 5 minutes more, until noodles are tender.
Serve with lemon wedges, dates and dried figs on the side. Enjoy!