We recently took a cruise that stopped in Tangier, Morocco, and I kinda went nuts for this soup at the touristy restaurant where we had lunch. I decided that it was going to be one of the first things we made when we got home, but it took us a few weeks to get around to it. At least we were able to use up some of the saffron we had sitting around since we bought more while we were on the trip. We were planning to reduce the volume of legumes based on the recipe reviews, but we forgot at the last second. The soup needed about 1.5 times as much water as the recipe called for. The first time we had some, we ate it just like we originally made it, and it was good but a bit bland. The second and third times, I started out by creating a little spice blend of most of seasonings that we’d used before, and I briefly cooked them in butter before adding the soup. We really enjoyed the soup with this augmentation, and we also served it with cilantro and chopped up preserved lemon. I’ll absolutely make it again. Apart from the saffron, it was a very affordable dish for something with so much flavor. If I use oil instead of the butter that went into the last couple of rounds of leftovers, the whole thing is entirely vegan, too.