Chop the onion and add it to a large pot with the olive oil.

Cook the onion over low heat for about 10 minutes with the spices (ras el hanout and sweet paprika).

Meanwhile, peel the vegetables and cut them into small cubes, except for the potatoes, which you should cut into large chunks.

Add the vegetables to the pot along with the tomato paste, water, and vegetable bouillon cube.

Simmer for about 20 to 30 minutes.

Add the drained chickpeas and vermicelli noodles.

For easier digestion of the chickpeas, you can add a teaspoon of baking soda.

Simmer for another 10 minutes.

When serving, sprinkle with fresh flat-leaf parsley.