Chop the carrot, celery, and onion, and finely chop the garlic.
Heat the olive oil in a large pot over medium-high heat. Add the carrot, celery, and onion, and fry for 5 minutes. Then add the garlic and fry for another 30 seconds.
Add the cumin, smoked paprika and turmeric, and fry for 30 seconds more.
Add the harissa, tomatoes, red lentils, chickpeas, and broth. Season with salt and pepper. Bring to a boil, lower the heat, cover, and let the soup simmer for 20 minutes.
Taste and adjust the seasoning if needed. Garnish with fresh parsley. Done!
