Bring a pot of water to boil, and cook the soaked chickpeas for 40 minutes, drain and set aside. 

Heat the olive oil in a large pot over medium heat. Add the celery, onion, garlic, and fresh turmeric, and saute until softened, about 8 minutes.

Add the salt, ras el hanout, black pepper, and chili flakes, (and ground turmeric if not using fresh). Stir to combine and cook for 1 minute to bloom the spices. Add tomatoes, chickpeas, soaked lentils, and 5 cups of water. Mix well, and bring to a boil. Reduce to a simmer, and cook for 1 hour until the soup thickens.

Use an immersion blender to puree half the soup. Add in the egg noodles and cook until al dente. Remove from the heat, add the lemon juice, taste and adjust seasoning if needed. If you like, add a teaspoon of maple syrup to cut the acidity from the lemon juice.