Chickpeas soak in water overnight. In 2 liters of water put the chopped meat into small pieces, drained chickpeas, peeled and grated tomatoes, finely chopped onion, lentils, ginger, saffron, green herbs, salt and pepper to taste. In the pressure cooker soup boiled 30-35 minutes, and in a conventional - a cooking product. Flour, tomato paste and cold water, a mixture with the density of boza that poured into the finished soup, stirring continuously. The soup simmer over low heat for 10 minutes. Add noodles, still fresh coriander soup and boil for another 10-15 minutes.