- 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
- 20 fresh mint leaves, chopped
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon harissa
- 1 pinch saffron threads
- 4 cups water, or more to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon cornstarch
- 1/2 cup cherry tomatoes, halved
- salt and ground black pepper to taste
- 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.
- 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.
04/17/2018
recipepes.com
Vegetarian Moroccan Harira, recipe
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455 calories
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