In your stock pot, over medium heat, add your olive oil. Wait until the olive oil has warmed, then add your grated onion and cook for 5-7 minutes, until it is soft and translucent.
Add all of your spices (and more olive oil if needed to coat the mixture), and continue to cook until fragrant (1-2 minutes).
Add your tomato paste and harissa, and stir until combined - you'll have a thick paste at this point.
Now add your broth, tomato paste, and water. Stir to combine. Add your carrots and dried lentils, stirring well, and turn the heat down to low. Simmer, covered, for 40 minutes until both lentils and carrots are soft. You may need to check it mid-way and add a little more water if the soup looks too thick.
Once your carrots and lentils are soft, add your chickpeas and pasta, and cook for another 5-10 minutes until the pasta is al dente, or soft enough for your liking. Stir in your fresh herbs, and salt to taste. Simmer for another couple of minutes, and serve garnished with fresh herbs.