Moroccan Harira Soup

with Caramelised Sumac Onion Flatbreads
A traditional and hearty Moroccan soup, Harira is often eaten to break the fast during Ramadan.
30 Reviews
Cals 659 · Prot 23 · Carbs 124 · Fat 6
Vegan
45 min
Moroccan Harira Soup with Caramelised Sumac Onion Flatbreads
A traditional and hearty Moroccan soup, Harira is often eaten to break the fast during Ramadan.
30 Reviews
Cals 659 · Prot 23 · Carbs 124 · Fat 6
Vegan
Ingredients
Soup
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Chickpeas
260 Grams
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Chopped tomatoes
400 Grams
Salt
0.5 Tsp
Harissa paste
20 Grams
Tomato paste
30 Grams
Smoked paprika powder
2 Grams
Water
500 ML
Vegetable stock cube 15*
1 Piece
Agave syrup
10 ML
Black olive slices
40 Grams
Flatbreads
Brown onion
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Salted vegan butter
20 Grams
Sumac
2 Grams
Arabic flatbread packet 10*11*
2 Piece

Allergens

*15 Celery, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1164 / 659
Fats (g) 5.8
of which saturated (g) 0.6
Carbohydrates (g) 124
of which sugars (g) 21.9
Fibers (g) 21.5
Proteins (g) 23.2
Salt (g) 2.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the red onion, garlic and carrots. Drain and rinse the chickpeas. Finely chop the coriander.
Tip! Save some whole coriander leaves for garnish. Don't wash up your chopping board just yet.
Fry base

2 Fry base

Heat a large soup pot over a medium heat with a drizzle of oil. Once hot, add the chopped red onions and carrots and fry for 6 min with a pinch of salt. Add the harissa paste (spicy!), tomato paste, garlic and smoked paprika powder and fry for 1 min further. Add the chopped tomatoes and cook for 2 min.
Simmer

3 Simmer

Add the measured water, vegetable stock cube and half of the drained chickpeas to the pot (reserve the rest for garnish). Bring to a boil, cover with a lid and reduce the heat to low. Simmer for 20 min.
Caramelise onions

4 Caramelise onions

Meanwhile, peel and finely slice the brown onions. Heat a pan over a high heat with drizzle of oil and half of the vegan butter. Once hot, add the sliced brown onions with a pinch of salt and fry for 5 min until browned. Reduce the heat to low and add the sumac with a splash of water. Cook for 10 min, stirring occasionally, or until the onions have fully softened. Once softened, transfer to a plate and set aside. Wipe and reserve the pan.
Tip! Low and slow! Take your time caramelising the onions for a better result.
Fry flatbreads

5 Fry flatbreads

Return the reserved pan to a medium-high heat. Add a small knob of the remaining butter. Once melted, add a flat bread and cook until both sides are crispy and lightly browned. Transfer to a plate. Repeat with all of the flat breads. Keep warm.
Serve

6 Serve

Once ready, blitz the soup in a blender. Stir through the chopped coriander and the remaining chickpeas. Season the soup with the agave syrup and salt to taste. Divide the soup among bowls and garnish with the olive slices and any remaining coriander. Top the flat breads with the caramelised sumac onions and serve them on the side.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·