Harira Spiced Moroccan Vegetable Soup with Chickpeas Cilantro and Lemon

Ingredients

• 4 tablespoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 large carrots, peeled and cut in rounds
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
• Salt to taste
• 1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
• 1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
• 1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
• 7 cups (1 2/3 liters) chicken or vegetable stock
• 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
• 1 cup (370 grams) green lentils
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose unbleached flour
• 1 large egg
• Juice of 2 lemons (about 1/4 cup)

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