Drain and cook the chickpeas in unsalted boiling water for one hour. Drain and reserve.
Heat oil in a soup pot over medium-high heat; add lamb and cook for a few minutes to brown on all sides. Stir in onion, tomatoes, coriander, mint, ginger and saffron. Cover with water and simmer uncovered over low heat for 15 minutes.
Stir in tomato passata; add water until you have about 2cm of liquid above the lamb. Simmer uncovered for 30 minutes.
Stir in lentils and continue to simmer for 15 minutes; add the rice and cook for a further 12 minutes.
Once the lentils and rice are cooked add the chickpeas and stir well. Season to taste with salt and pepper; garnish with fresh coriander or mint leaves.