Veggie Moroccan Harira
with roasted bell pepper and turmeric rice
Harira is a dish that hails from Northern Africa—Morocco and Algeria to be more specific. The recipe usually includes lentils, spices and some sort of meat, however, in this veggie version, added taste and texture comes in the form of charred bell pepper.
Tags:
Under 650 calories
•Discovery
•Veggie
•Spicy
•Vegan
•Climate Conscious
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Lentils
1 unit(s)
Garlic
5 grams
Coriander
½ sachet(s)
Ground Cinnamon
1 sachet(s)
Ground Turmeric
1 sachet(s)
Ground Cumin
1 sachet(s)
Harissa Spice Mix
1 pack(s)
Passata
1 unit(s)
Bell Pepper
150 grams
Rice
1 unit(s)
Onion
1 sachet(s)
Cranberry Chutney
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat3 g
of which saturates0.5 g
Carbohydrate109.7 g
of which sugars36.2 g
Dietary Fiber11.8 g
Protein24.3 g
Cholesterol0 mg
Salt3.48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and half the turmeric and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Pop the pepper onto a lined baking tray.
- Drizzle with a little oil, season with salt and pepper then toss to coat.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Drain and rinse the lentils in a sieve.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
- Stir in the garlic, cumin, harissa spice mix, half the cinnamon (double for 4p), and remaining turmeric.
- Fry until fragrant, 1 min more.
- Add the drained lentils, passata, 200ml water and ¼ tsp salt (double both for 4p). Cover and simmer for 18-20 mins.
5
- Once everything is ready, stir the cranberry chutney and half the roasted pepper through the harira.
- Add a splash of water to loosen the stew if required.
- Season to taste with salt and pepper.
6
- Fluff up the fragrant turmeric rice with a fork and divide between plates.
- Serve the flavorful harira alongside.
- Scatter over the remaining roasted pepper.
- Finish with a sprinkling of chopped coriander.
