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Preparation Time: 20 minutes
Cooking time: 45 minutes
Serves: 5
If served as five portions, provides 182 cals, 8g fat (of which 1g saturates), 6.3g sugar and 0.2g salt per portion.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 900g (2lbs) tomatoes, diced
- 140g (15oz) can chickpeas, drained
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 20 fresh mint leaves, chopped
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp harissa
- 1 pinch saffron threads
- 4 cups water, or more to taste
- 1 tbsp all-purpose flour
- 1 tsp cornstarch
- ½ cup cherry tomatoes, halved
- salt and ground black pepper to taste
Method
1. 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 flavours have combined, about 30 minutes.
2. 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.
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