Veggie Moroccan Harira with Falafel
with roasted bell pepper and turmeric rice
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Spicy
Allergens:
Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
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
100 grams
Greek Style Cheese
(Contains: Milk)
160 grams
Falafel
(May be present: Cereals containing gluten, Wheat, Mustard, Soya)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3351 kJ
Energy (kcal)801 kcal
Fat17.3 g
of which saturates8.9 g
Carbohydrate126.2 g
of which sugars23.6 g
Dietary Fiber16.7 g
Protein26.6 g
Salt6.1 g
Potassium365.4 mg
Calcium23.7 mg
Iron0.6 mg
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
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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.
- 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.
- Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. Remove once cooked.
- Return the pan to medium heat and fry the onion until softened, stirring occasionally, 4-5 mins.
- Stir in the cumin, harissa spice mix, half a sachet of cinnamon (per 2P), drained lentils and remaining turmeric.
- Add the passata, 100ml water (per 2P) and ¼ tsp salt (per 2P). Cover and simmer for 6-8 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.
- Crumble over the falafel, Greek-style cheese and scatter over the remaining roasted pepper.
- Finish with a sprinkling of chopped coriander.
