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 conflict 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.
Finely Chopped Tomatoes
Vegetable Stock Powder(ContainsCelery)
Plain Naan(ContainsCereals containing gluten, Milk)
Greek Style Yoghurt(ContainsMilk)
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-low heat, add the onion and fry until soft, 4-5 mins. Add the ground cumin, ras-el-hanout and smoked paprika, cook for a minute and season with salt.
Add the finely chopped tomatoes, tomato purée and water (see ingredients for amount) together with the vegetable stock powder. Stir to dissolve and bring the mixture to the boil.
Add the red lentils and chickpeas to the soup. Simmer until the lentils are soft, 20-25 mins. Tip: If the lentils need a little longer to cook, that's fine! 5 mins before the lentils are cooked, stir the prawns into the lentils and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once the lentils are cooked, season to taste with salt and pepper. Meanwhile, pop your naans on a baking tray, drizzle with oil and season with salt and pepper. Toast under your grill until golden, 2-3 mins.
Serve the spiced Moroccan soup in bowls with the coriander sprinkled over and a spoon of Greek yoghurt and serve with the naans on the side. Enjoy!