Heat a little oil in a pan. Add the onion and garlic, and fry gently for 5 minutes until softened.
Add the lamb cubes, the spices and seasoning, stir well, and gently fry for 5 minutes.
Add the vermicelli, chicken stock, tinned tomatoes, lentils and tomato purée and bring to the boil, then simmer.
Simmer, uncovered, for approximately 30 minutes. Add the chickpeas and cook for a further 15 minutes. Check to see if the lentils and lamb are ready. It should be a soup consistency (can be thickened with flour and water or add more stock if it is too thick).
Stir in a spoonful of yogurt and the herbs just before serving.