About this recipe:Harira is a famous Moroccan soup, and here's a hearty vegetarian version - packed with tomatoes and chickpeas, and flavoured 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.
2 tablespoons vegetable oil
1 large onion, chopped
1kg tomatoes, diced
250g cooked chickpeas
1 bunch fresh coriander, chopped
1 bunch fresh parsley, chopped
20 fresh mint leaves, chopped
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground ginger
1 pinch saffron threads
1/2 teaspoon harissa
salt and pepper
1 tablespoon plain flour
1 teaspoon cornflour
1 handful cherry tomatoes, halved
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Method Prep:15min › Cook:45min › Ready in:1hr
In a large pot, heat the oil and add the chopped onion. Cook and stir till softened, then add the diced tomatoes, chickpeas, coriander, parsley, mint, paprika, turmeric, ginger, saffron and the harissa paste. Add a litre of water and cook over medium heat for 30 minutes.
After 30 minutes, take a few tablespoons of the broth, and mix with the cornflour and the flour till smooth. Pour the flour mixture into the soup and mix well. Add the cherry tomatoes. Bring to the boil and simmer over low heat for 10 minutes to let the soup thicken. Add salt and pepper to taste and serve.
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.