In a large pot, heat olive oil over medium heat. Add chopped onions and celery and cook until softened.

Add garlic, cumin, turmeric, cinnamon, salt, and pepper to the pot. Stir well and cook for another 2-3 minutes until the spices are fragrant.

Add the tomatoes, chopped cilantro, and parsley. Cook for 5-7 minutes, stirring occasionally.

Pour in the water or broth and add the chickpeas and green lentils. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the green lentils are softened.

Taste and adjust seasoning. If you find the soup too thick, you can add more broth or water to reach your desired consistency.

Just before serving, squeeze the juice of one lemon into the soup and stir well.