Moroccan Harira


2 tbsp vegetable oil
1 big onion, sliced
2 pounds tomatoes, diced
Inch (15 oz ) can chickpeas, drained
1 bunch fresh cilantro, chopped
1 pack fresh parsley, sliced
20 fresh mint leaves, sliced
Inch teaspoon ground paprika
Inch tsp ground garlic
1 teaspoon ground ginger
1/2 tsp harissa
Inch pinch saffron threads
4 cups water, or more to taste
1 tbsp all-purpose flour
1 teaspoon cornstarch
1/2 cup cherry tomatoes, halved
salt and ground black pepper to flavor


Heat in a sizable pot on medium heat and cook onion until tender and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, ginger, garlic, harissa, along with saffron. Insert water and cook over moderate heat until tastes have combined, about 30 minutes.
Mix a couple tablespoons of soup with flour and cornstarch in a small bowl and then go back for the soup, stirring in well. Insert cherry tomatoes. Bring to a boil, lower heat, and simmer over very low heat until soup thickens, approximately 10 minutes. Season with pepper and salt.

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