Put the diced onions, grated tomatoes, coriander, parsley, chickpeas, and spices in the pot and cook for 45min.
Meanwhile, mix the flour with water until it is a homogenous liquid and add it to the pot while stirring. This will thicken the soup. For gluten-free, replace with potatoes.
When the mixture is boiling, add the concentrated tomatoes and vermicelli.
Simmer for 20 minutes while stirring for a perfect result. Serve with dates and Chebakia (Moroccan Sweets).