Veggie Moroccan Harira with Tofu

Name: Veggie Moroccan Harira with Tofu with roasted bell pepper and curried rice
Total time: 40 min
Yield: 2
Cuisine: African
Ingredients: 1 pack(s) Lentils; 5 grams Coriander; ½ sachet(s) Ground Cinnamon; 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; 180 grams Tofu; 1 sachet(s) Curry Powder; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with roasted bell pepper and curried rice

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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:

Veggie

•Spicy

Allergens:

Milk

•Soya

•Mustard

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 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)

180 grams

Tofu

(Contains: Soya)

1 sachet(s)

Curry Powder

(Contains: Mustard)

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3419 kJ

Energy (kcal)817 kcal

Fat21.8 g

of which saturates9.7 g

Carbohydrate112.9 g

of which sugars21 g

Dietary Fiber12.4 g

Protein35.1 g

Cholesterol0 mg

Salt5.24 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

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

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 curry powder 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).

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.

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.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan with the onion for 6-8 mins.

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 cumin, harissa spice mix, half a sachet of cinnamon (per 2P), drained lentils and remaining curry powder.
Add the passata, 100ml water (per 2P) and ¼ tsp salt (per 2P). Cover and simmer for 6-8 mins.

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.

Fluff up the fragrant rice with a fork and divide between plates.
Serve the flavorful harira alongside.
Crumble over the Greek-style cheese and scatter over the remaining roasted pepper.
Finish with a sprinkling of chopped coriander.