Vegetarian Moroccan Hariri
Ingredients
- 2 tbsp vegetable oil
- 1 large onion chopped
- 2 pounds tomatoes diced
- 15 ounces chickpeas drained
- 1 bunch fresh cilantro chopped
- 1 bunch fresh parsley chopped
- 20 fresh mint leaves chopped
- 1 tbsp ground paprika
- 1 tbsp ground turmeric
- 1 tbsp ground ginger
- 1/2 tbsp harissa
- 1 pinch saffron thread
- 4 cups water or more to taste
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1/2 cup cherry tomatoes halved
- salt and ground black pepper to taste
Notes
Heat oil in an enormous pot over medium heat and cook onion until delicate and translucent, around 5 minutes. Include tomatoes, chickpeas, cilantro, mint, paprika, turmeric, ginger, harissa, and saffron. Combine water and cook over medium heat until flavors have joined around 30 minutes.
Blend a couple of tablespoons of soup fluid with flour and cornstarch in a little bowl and come back to the soup, mixing in well. Include cherry tomatoes. Heat to the point of boiling, diminish anger, and stew over low heat until soup thickens, around 10 minutes — season with salt and pepper.
Nutrition Facts (Per Serving): Calories 215, Carbohydrates 25g, Protein 36g, Fat 7g
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