Antony Worrall Thompson

Vegetarian Harira

6 ounces dried garbanzo beans, soaked overnight
1 vegetable stock cube
4 cups water
1 large bunch fresh cilantro, chopped
1 large bunch fresh Italian parsley, chopped
1 bunch fresh mint, chopped
½ pound (225g) pumpkin, cut and seeded
½ pound (225g) zucchini, cut and seeded
1¼ pounds (600g) tomatoes, peeled and chopped
2 mild onions, chopped
1 teaspoon turmeric
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon sea salt
2 tablespoons all-purpose flour
2/3 cold water
2 lemons
2 tablespoons olive oil

Drain the garbanzo beans and put in a large pan with the vegetable stock. Bring the pan to boil, cover and simmer for 1 hour, until the garbanzo beans are soft.

Add the cubed pumpkin, zucchini and tomato to the stock and simmer. Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon, cumin, pepper and ginger) for 8 minutes.

Add more oil and simmer the mix, add the flour and simmer for 2 minutes.

Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will help thicken the soup.

Add the onion mix back into the pan of stock and vegetables, stirring gently for 2-3 minutes to get rid of the "floury" taste.

Add the fresh lemon and lime juice and the chopped fresh herbs and season well.

Serve hot.