Chickpea and Cilantro Soup

 

4 medium zucchini

2 medium Yukon Gold potatoes

3 medium yellow onions

3 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

1 (28-ounce) can San Marzano whole peeled tomatoes

Kosher salt

Freshly ground black pepper

1 cup dried bricchetti or other small pasta

1 (15-ounce) can chickpeas, drained

1 bunch fresh cilantro leaves and tender stems

1 to 2 teaspoons harissa (depending on desired heat)

 

Dice 4 zucchini and 2 potatoes and place together in a bowl. Dice 3 onions. Heat 3 tablespoons oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent. Stir in 1 teaspoon ground cumin and 1/2 teaspoon paprika. Add the potatoes, zucchini, and canned tomatoes and their juices. Add enough water to just cover (4 to 5 cups), season with kosher salt and black pepper, and bring to a boil. Reduce the heat and simmer the vegetables are tender, 40 to 45 minutes. Meanwhile, boil the pasta in a medium saucepan of salted water according to package directions, then drain. Drain the can of chickpeas and coarsely chop the bunch of cilantro. Add the harissa to the soup. Blend directly in the pot with an immersion blender until smooth or transfer to a blender and blend in batches. Return the soup to the pot if needed. Taste and season with salt and pepper as needed. With the soup on low heat, stir in the chickpeas, cooked pasta, and a generous handful (emphasis on generous) of chopped cilantro. Serve topped with more chopped cilantro.