Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent.
Add the lamb or chicken to the pot and cook until browned on all sides.
Add the cumin, paprika, and coriander to the pot and stir until the meat is coated in the spices.
Pour in the chicken broth and bring to a boil. Reduce the heat and let simmer for 30 minutes.
Add the moghrabieh pasta and chickpeas to the pot and stir. Cover the pot and let simmer for an additional 20 minutes, or until the pasta is tender.
Once the pasta is tender, remove the pot from the heat and let sit for 5 minutes. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.