Since my MIL is mostly intuitive, she has the recipe in her mind, she adjusts the ingredients and tastes while she cooks.
100g dried chickpeas, have them soaked overnight
100g green lentils
optional: sometimes she adds a handful of Filini pasta
1 big onion, chopped
4 garlic cloves chopped
1 carrot, chopped (small cubes)
1 stalk of celery chopped
half a finger of ginger, peeled and finely chopped
3 tbsp ras-el-hanout spice
1-2 tbsp harissa paste
3 tbsp concentrated tomato
5 fresh tomatoes, roughly chopped (can be replaced by tin tomatoes)
1 (big) handful of coriander chopped
1 handful of parsley chopped
1.5L vegetable stock
salt (to taste)
lemon juice (to taste)
Heat olive oil in a large saucepan, stir the onion, celery and carrot until soften 10-15 minutes (not coloured) Stir in garlic, spice, tomato purée for a few more minutes
Add tomatoes, chickpeas, lentils, bring to a gentle simmer, cover the pan and cook for about 1 hour. Check the chickpea if they are tender to see if you need to cook longer. Add the cooked pasta into the soup (optional) when the soup is finishing to cook. Add lemon juice.
Feel free to adjust the chickpea and the lentil, if you want to do 1 pot meal, double the quantity.