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Vegetarian Moroccan Harira

) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric, saffron, ginger, and harissa. The amount of water can be adjusted depending on the thickness you want. I like this soup pretty thick and nourishing, so I do not add too much water.

17 ingredients2 preparation steps
Map

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
  • 20 fresh 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

Preparation

  1. 1Heat 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.
  2. 2Mix 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.