Harira-Style Soup with Roasted Chickpeas
with African-inspired spices, labneh & pita bread- Ei
- Milk (including lactose)
- Gluten
- Tarwe
- Gluten
- May contain traces of allergens
- Selderij
- Pecannoten
- Sesamzaad
- Pinda's
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Noten
- Paranoten
- Amandelnoten
- Hazelnoten
- Spelt
Harira is a traditional North African soup made using lentils, tomatoes and chickpeas. We've given it a special twist with roasted chickpeas, which provide an extra crunchy topping to this soup!
Ingredients
½ pack
Lentils
(May be present: Gluten)
½ sachet(s)
African-inspired spice mix
1 piece
Red onion
1 piece
Carrot
1 teaspoon
Fresh ginger
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
40 g
Labneh
(Contains: Ei, Milk (including lactose))
½ pack
Chickpeas
¼ sachet(s)
BBQ spice rub
20 g
Chopped dates
(May be present: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten)
2 piece
Pita bread
(Contains: Gluten, Tarwe May be present: Gluten, Spelt)
½ pack
Chopped tomatoes
½ piece
Garlic
½ piece
Romano pepper
Not included in your delivery
¾ tablespoon
Olive oil
200 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C and prepare the stock (see Tip).
- Grate the ginger and roughly chop the onion.
- Crush or mince the garlic and cut the carrot into crescents.
- Finely dice the Romano pepper.
Health Tip: this recipe is high in salt. If you're watching your salt intake, substitute the stock for boiling water.
- Heat a drizzle of olive oil in a soup pot over medium-high heat.
- Fry the ginger, garlic, onion, carrot, Romano pepper and chopped dates for 2 - 3 minutes.
- Add the chopped tomatoes and the stock, then bring to a boil and cook for 8 - 10 minutes, covered.
- Drain the chickpeas and set aside half to use later.
- Pat the rest of the chickpeas dry with kitchen paper, then transfer to a bowl.
- Add the BBQ spice rub* and a light drizzle of olive oil.
- Season with salt and pepper, then toss well to coat.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the chickpeas to a parchment-lined baking sheet and roast in the oven for 20 minutes, or until golden-brown and crunchy.
- Bake the pitas in the oven for 4 - 6 minutes, or use a toaster if preferred.
- Roughly chop the parsley and drain the lentils.
Air Fryer Option: heat the bread for 2 - 4 minutes at 180°C. Avoid overcrowding the basket for the best result.
- Add the African-inspired spices to the soup and then process until smooth with an immersion blender.
- Stir in the lentils and the reserved chickpeas.
- Taste the soup and season with salt and pepper if necessary, then cook for 2 - 3 more minutes.
- Serve the soup on deep plates.
- Top with the roasted chickpeas and garnish with the parsley and labneh.
- Serve with the pitas on the side.
