Vegetarian Moroccan Harira

Ingredients

2 tablespoons vegetable oil

1 large onion, chopped

2 pounds tomatoes, diced

1 (15 ounce) can chickpeas, drained

1 bunch fresh cilantro, chopped

1 bunch fresh parsley, chopped

20fresh mint leaves, chopped

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground ginger

½ teaspoon harissa

1 pinch saffron threads

4 cups water, or more to taste

1 tablespoon all-purpose flour

1 teaspoon cornstarch

½ cup cherry tomatoes, halved

salt and ground black pepper to taste

Directions

Step 1

Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.

Step 2

Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

Cook's Note:

If you have time, peel your tomatoes. To do this, cut an X on the bottom of each, submerge in boiling water for 25 seconds, transfer to an ice water bath, then peel gently and dice.

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