Ingredients
5
5 servings
- •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
- •0.5 teaspoon harissa
- •1 pinch saffron threads
- •4 cups water, or more to taste
- •1 tablespoon all-purpose flour
- •1 teaspoon cornstarch
- •0.5 cup cherry tomatoes, halved
- •salt and ground black pepper to taste
Instructions
- Heat 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.
- Mix 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.
Nutritional Facts
Per 5 servings
- Calories: 182
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 6g
- Protein: 6g
- Sugar: 6g
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