Harira (Moroccan Bean Soup)

Ingredients

• 6 cups vegetable stock 
• 1 cup chickpeas cooked drained
• 1 tablespoon flour 
• 3 tablespoons cilantro leaves fresh divided chopped
• 0.5 teaspoon ginger fresh minced peeled
• 3 tablespoons parsley fresh divided chopped
• 0.5  juice of lemon 
• 1 tablespoon olive oil 
• 0.5 teaspoon saffron threads 
• 4 servings salt and pepper 
• 6  shallots whole ends trimmed peeled
• 1 tablespoon tomato paste 
• 6  tomatoes peeled chopped
• 0.5 teaspoon turmeric 

Equipment

• bowl
• sauce pan
• ladle
• whisk

Directions

1. In a large saucepan, combine the chickpeas or lentils, shallots, saffron, turmeric, ginger, tomatoes, tomato paste, stock or water, olive oil, half of the cilantro, and half of the parsley. Bring to a boil over high heat, and then reduce heat to maintain a simmer, cover, and cook for 15 minutes.
2. Remove ½ cup of the liquid and pour into a small bowl.
3. Add the flour and stir until there are no lumps.
4. Add more liquid if it looks too much like a paste.
5. Whisk this mixture back into the large saucepan. Also, add the lemon and a pinch of salt and pepper.
6. Let the soup cook for five minutes.
7. Taste and add more salt and pepper if needed. Ladle the soup into bowls and garnish with the remaining cilantro and parsley.