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Photo of Harira with tortilla dippers by WW

Harira with tortilla dippers

4 - 7
PersonalPoints™ per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
This vegetarian version of the popular North African soup served with tortillas makes a hearty meal in itself.

Ingredients

Olive Oil

1 tablespoons

Onion(s)

1 large, finely chopped

Carrots, raw

1 medium, peeled and finely chopped

Celery, Raw

2 stick(s), finely chopped

Garlic

2 clove(s), crushed

Ras El Hanout Seasoning

12 g, 4 tsp

Passata

500 g

Vegetable stock cube(s)

1 cube(s), 500ml

WW White Wraps

3 individual, each one cut into 6 strips

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained, rinsed and drained

Green or Brown Lentils, cooked

1 can(s), large, drained, rinsed and drained

Coriander, fresh

1 tablespoons, roughly chopped

Lemon Juice, Fresh

10 ml, plus lemon wedges to serve

Instructions

  1. Heat the oil in a medium pan and cook the onion, carrot and celery for 8-10 minutes until they start to soften, then add the garlic and 3 teaspoons of the ras el hanout for another minute, stirring all the time. Add the passata and stock and simmer for 30 minutes.
  2. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sliced wraps onto a baking sheet, mist with cooking spray and scatter over the remaining ras el hanout, then bake for 10-12 minutes until crisp.
  3. Stir the chickpeas and lentils into the soup and simmer for 5 minutes until warmed through, then stir in the coriander and lemon juice. Serve with the wraps on the side and lemon wedges.

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