Place the presoaked chickpeas, lentils, & tomatoes into a large pressure cooker (around 6qt-8qt).
In a food processor, blend the cilantro & parsley into tiny pieces. Add to the cooker. Next dice the celery in the food processor & add it to the cooker. Repeat with the onion & carrots.
Pour enough water into the pressure cooker to cover the vegetables (about half full, depending on the size of the pressure cooker).
Add the oil, bouillon, spices, & smen to the pot & cover with the lid. Cook for 15 minutes, after it begins to hiss.
Meanwhile, mix the flour with 1 cup of warm water until it is smooth. Put a small pot of water on to boil.
Uncover, then stir in enough boiling water to bring pressure cooker nearly full. Next gently stir in the tomato paste along with the flour mixture.
Turn the heat on medium-low then simmer the soup, uncovered, for additional 15-20 minutes, stirring from time to time.
If using eggs and/or vermicelli, wait until 10 minutes before the soup is done then add them.
