Moroccan Harira soup with chickpeas

In a large saucepan, heat a generous drizzle of olive oil and a tablespoon of butter over medium heat.
Add the finely chopped onions and diced carrots. Cook for 5 to 7 minutes, stirring regularly.
2 carrots, 2 onions, Olive oil, Butter
Add the crushed garlic and spices (cumin, cinnamon, ground coriander, ginger, turmeric, ras-el-hanout) and cook for another 3 minutes while stirring.
2 garlic cloves, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/2 teaspoon ras el hanout
Add the chopped tomatoes and tomato purée. Season with salt and pepper.
Pour in the vegetable broth, stir, and simmer for 10 minutes.
400 g 400g chopped or fresh tomatoes, 2 tablespoons tomato paste, Salt and pepper, 1 liter vegetable or chicken stock
Add the chickpeas and pasta, then bring to a boil.
Reduce the heat to medium and simmer for 10 minutes.
260 g cooked chickpeas, 50 g vermicelli or pearl pasta
Divide the soup among four large bowls and garnish with chopped flat-leaf parsley or fresh cilantro.
You can also add harissa. In that case, ladle some soup into each bowl, stir in the harissa, and serve individually according to each person's taste.