Step 1

For stovetop: Add oil to a large pot over medium heat. Add the diced carrot, celery and onion to the pot. Sauté for 5-6 minutes, or until starting to soften. Add the minced garlic to the pot and sauté for 1-2 minutes, or until the garlic is fragrant.

Step 2

Add the harissa, turmeric, ginger, cinnamon, coriander, pepper and salt to the vegetable mixture. Stir until everything is well coated and sauté for 1 minute. Add the tomato paste to the pot, stir and sauté for another 1-2 minutes. Add the soaked chickpeas (if using canned chickpeas do not add them at this point) and stir. Add the green lentils and red lentils to the pot. Stir everything so that it is well coated in the tomato paste mixture.

Step 3

Add the diced tomatoes, vegetable stock, chopped parsley stems and chopped cilantro stems to the pot, then increase the heat to high. Bring the liquid to a boil, then reduce it to a simmer. Allow the soup to simmer for 60-90 minutes, or until the chickpeas are tender and the soup is starting to thicken.

Step 4

Add the noodles and simmer for 15 minutes. If using canned chickpeas, add them along with the noodles. Taste and season as needed, add more liquid if needed. Turn off the heat and add the freshly chopped parsley and cilantro.

Step 5

For Instant Pot or slow cooker: Combine all of the ingredients except the noodles in a pot and cook according to the manufacturer’s recommendation for soups and stews. Add noodles to the soup after it is cooked; simmer for 15 minutes or you cook the noodles separately and add them to the soup when serving.