2medium zucchini, fluffy insides scraped out and chopped
2Tchopped cilantro(I subbed flat leaf parsley out of necessity)
4large tomatoes, chopped, with juice
1tsaffron threads
6-8cupschicken stock, low sodium if commercial
salt and pepper to taste
1tground cumin
2tground coriander
4cupscooked chickpeas(about 2 15-oz cans, drained and rinsed, OR if using homemade, just throw the cooking stock in and use less chicken stock)
1/2lbdried angel hair, broken into smaller pieces
1/2small preserved lemon, rind only, minced
juice of 1 lemon
harissa for garnish
spicy chickpeas for garnish
For spicy chickpeas:
1-2cupscooked chickpeas
2tharissa
fresh lemon juice to taste
3Textra virgin olive oil
salt and pepper to taste
Instructions
Make the soup:
Heat the oil in a large pot or Dutch oven. Add the onions with a pinch of salt and cook over medium heat, stirring occasionally, until softened and golden, about 7 minutes.
Add the potatoes and sweet potatoes with a pinch of salt. Toss to stir. Let fry, stirring every 3-4 minutes, for 10 minutes.
Add the zucchini and chopped cilantro with a pinch of salt. Cook, stirring, for 2-3 minutes. Add the tomatoes, saffron and chicken stock. Add less chicken stock if you are using homemade cooked chickpeas with the cooking broth. Use more if you are using canned chickpeas. Bring to a boil.
Add the chickpeas (with cooking liquid if you cooked them), cumin, coriander, minced preserved lemon peel and angel hair. Let simmer briskly or boil gently to blend the flavors and cook the pasta, about 20 minutes. Season with the fresh lemon juice and salt and pepper to taste before serving. Serve with harissa and spicy chickpeas on the side.
Make the spicy chickpeas while the onions are cooking and soup is simmering:
Either cook chickpeas or drain and rinse canned chickpeas. Toss with the harissa and extra virgin olive oil. Then toss in lemon juice to taste (start with 1 tablespoon or 2) and salt and pepper. Let rest.