1 cup cooked chickpeas or lentils, drained
6 shallots, ends trimmed, peeled, and left whole
½ teaspoon saffron strands, soaked in ¼ cup warm water
½ teaspoon turmeric
½ teaspoon fresh ginger, peeled and minced
6 tomatoes, peeled and chopped
1 tablespoon tomato paste
6 cups chicken stock, vegetable stock, or water
1 tablespoon olive oil
3 tablespoons fresh cilantro, chopped, divided
3 tablespoons fresh parsley, chopped, divided
1 tablespoon flour
Juice of 1/2 lemon
Salt and pepper