Moroccan Harira Soup (Upma)

Ingredients:

• 1/2 large onion, cubed
• 1 bunch parsley leaves, finely chopped
• A few leaves of cilantro (coriander) leaves (optional, for flavor)
• 1 tablespoon oil
• 1 teaspoon ginger powder or 1/2 teaspoon finely grated fresh ginger
• 1 teaspoon cayenne powder (adjust this based on your heat preference)
• 1/4 teaspoon turmeric powder
• 1 can (15 oz) of chickpeas
• 1 tablespoon cornstarch
• 1/2 cup broken vermicelli/rice noodles
• Salt

Preparation:

• Heat the oil in a pot, and then add the onions, parsley, and cilantro if using. Saute for about 2 - 3 minutes on medium heat, until onions become translucent.
• Add the spice powders and mix into the onions.
• Add 3 cups water and let it boil on low.
• Add the entire can of chickpeas with the water.
• Whisk in the cornstarch until it dissolves into the soup without clumps. Let the soup now cook on low for about 10 minutes.
• Add the vermicelli/noodles and cook till soft - this will take less than 5 minutes, so keep an eye on it.
• Now, add salt to your taste and turn it off.

You can serve this soup as a meal by itself if you like, it is packed with nutritious, filling ingredients.