Harira with tortilla dippers
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This vegetarian version of the popular North African soup served with tortillas makes a hearty meal in itself.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
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
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 tablespoon(s), 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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