Slow-cooker spiced split-pea soup with harissa labneh

Name: Slow-cooker spiced split-pea soup with harissa labneh
Prep time: 25 min
Cook time: 8 h 10 min
Total time: 8 h 35 min
Cuisine: Moroccan
Ingredients: 36.40 gm extra virgin olive oil; 1 large brown onion, finely chopped; 2 celery sticks, thinly sliced; 2 carrots, peeled, cut into 1cm pieces; 1 red capsicum, deseeded, cut into 1cm pieces; 20.00 ml fresh coriander stem, finely chopped; 30.00 ml Moroccan seasoning; 1.25 gm ground cinnamon; 1L (4 cups) chicken stock; 650g smoked ham hock; 400g can diced tomatoes; 210g (1 cup) dried yellow split peas; Fresh coriander leaves, to serve; Toasted Lebanese bread, to serve; Lemon wedges, to serve; 520g (2 cups) Greek-style yoghurt; 2.40 gm sea salt; 20.00 ml harissa; 18.20 gm extra virgin olive oil