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Moroccan Chickpea Soup

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
5 servings
Dinner Moroccan
Moroccan Chickpea Soup
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
  • 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
Instructions
1
Heat a generous amount of oil in a large cooking vessel over a moderate flame and sauté the onion until it becomes soft and loses its rigidity, approximately 5 minutes. Introduce the tomatoes, chickpeas, a selection of herbs including cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron, and a sufficient amount of water into the pot. Cook over medium heat for 30 minutes to allow the flavors to meld together.
2
To thicken the soup, combine a small quantity of the liquid with a mixture of flour and cornstarch in a separate bowl. Gradually reintroduce this mixture back into the soup, stirring it in thoroughly to avoid any lumps. Add cherry tomatoes and stir well.
3
Bring the soup to a rolling boil, then reduce the heat to a low flame and simmer for 10 minutes, allowing it to thicken. Season with salt and pepper to taste.