Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 medium zucchini, diced
1 medium potato, diced
1/4 cup tomato paste
1 teaspoon harissa (adjust to your spice preference)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
4 cups chicken or vegetable broth
1/4 cup small pasta (like orzo or vermicelli)
1/4 cup fresh parsley or cilantro, chopped
Lemon wedges for serving
Instructions:
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
Add Vegetables
Stir in the carrot, zucchini, and potato. Cook for about 5 minutes, stirring occasionally.
Incorporate Spices and Tomato Paste
Add the tomato paste, harissa, coriander, cumin, and paprika. Mix well and cook for another 2 minutes to let the spices bloom.
Add Broth
Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
Add Pasta
Stir in the small pasta and cook for an additional 5-7 minutes, or until the pasta is cooked through.
Season and Garnish
Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or cilantro, and a wedge of lemon on the side.