Vegetarian Moroccan Harira

• 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

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 flavors 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.

vegetable oil, onion, tomatoes, chickpeas, fresh cilantro, parsley, mint, ground paprika, ground turmeric, ground ginger, harissa, saffron threads, water, flour, cornstarch, cherry tomatoes, salt

Taken from www.allrecipes.com/recipe/261701/vegetarian-moroccan-harira/ (may not work)