Per serving of harira (424g)
Calories 411, Fat 11g, Saturates 1.3g, Carbohydrate 64g, Sugars 15g, Fibre 19g, Protein 20g, Salt 2.3g
In a saucepan over a medium heat, add the olive oil, onion, garlic, celery, carrots and sweet potato, and cook for 4-5 minutes until the vegetables start to soften.
Add the ras el hanout and red chilli and cook for a further 1-2 minutes.
Add the chickpeas, lentils, chopped tomatoes and vegetable stock to the pan, and simmer for 30-40 minutes until the sauce has thickened and the vegetables are soft. Season to taste and serve topped with the chopped coriander.
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