My favorite autumn soup: Harira! A Moroccan chickpea veggie soup that will be the soup of the season in your household. This soup is the epitome of tender love and care, perfect to make for yourself and the people you love.
In a food processor, blend 1 (14-ounce) can of diced tomatoes with ½ a large diced white onion to make a tomato slurry; set aside. In a large pot, warm 2 tablespoons olive oil over medium heat, then add 1 teaspoon ground black pepper, ½ teaspoon ground ginger, ½ teaspoon ground turmeric, and ½ teaspoon sazon, toasting for about 30 seconds until fragrant. Stir in the tomato slurry, 2 tablespoons chopped fresh cilantro, 4 tablespoons chopped fresh parsley, ½ cup dry lentils, and ½ pound chopped baby lamb shoulder; toss to coat and cook for 5 minutes. Add 2 cups water, cover, and simmer for 25–30 minutes. Season with ½ tablespoon kosher salt, then add 1 (14-ounce) can drained chickpeas and a tomato paste mixture (2 tablespoons tomato paste mixed with 2 cups water). Cover and cook 10 minutes more. Stir in a flour slurry (⅓ cup all-purpose flour mixed with 1 cup water) to thicken; if too thick, thin with water ¼ cup at a time. Adjust seasoning to taste. Serve hot, garnished with chopped parsley or cilantro, harissa, and a lemon wedge.
