Heat the oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and chard stems and cook until they soften and turn translucent, about 5 to 7 minutes.

Stir in the garlic, cumin, paprika, coriander, and cinnamon and cook until the spices are fragrant.

Add the tomato paste and cook, stirring constantly, for 1 minute—the paste should turn a shade darker and smell slightly sweet.

Stir in the flour and cook for about 1 minute to remove the raw flour taste.

Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot, then add the carrots, chickpeas, and butter beans. Increase the heat to medium-high and bring the liquid to a simmer.

Reduce the heat to medium-low and simmer until the carrots are tender, about 10 to 15 minutes.

Stir in the ditalini and continue to simmer until the pasta is tender, about 10 minutes.

Fold in the chard leaves and cook until they are wilted and vibrant green, about 2 minutes.

Remove the pot from the heat and stir in the parsley and a quarter cup of the harissa. Season with salt and pepper to taste and serve hot, passing the remaining harissa at the table.