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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1
Red Onion
1
Chickpeas
1
Coriander
1
Ras-el-Hanout
1
Finely Chopped Tomatoes
1
Tomato Puree
15
Vegetable Stock Paste
(Contains Celery)
100
Red Lentils
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
75
Greek Style Yoghurt
(Contains Milk)
1
Harissa Paste
400
Water
Halve, peel and thinly slice the red onion. Drain and rinse the chickpeas in a colander. Roughly chop the coriander (stalks and all)
Heat a splash of oil in a large saucepan on medium-high heat, add the onion and fry until soft, 4-5 mins. Add the ras-el-hanout, season with salt and cook for 1 further min.
Add the chopped tomatoes, tomato puree, harissa paste, water (see ingredients for amount) and the vegetable stock paste. Stir together and bring to the boil.
Add the red lentils and chickpeas to the soup. Bring back up to the boil, then lower the heat and simmer until the lentils are soft, 20-25 mins. Stir occasionally to stop them from sticking to the bottom of the pan. TIP: If the lentils need a little longer to cook, that's fine.
Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, preheat your grill to high. Cut the ciabatta in half, pop on a baking tray cut-side up, drizzle with olive oil. Season with salt and pepper and and toast under your grill until golden, 3-4 mins.
Serve the spiced Moroccan soup in bowls with the coriander sprinkled over, a spoon of Greek yoghurt on top and the ciabatta on the side. Enjoy!