Vegan Chickpea Harira
with Medjool Dates & Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
770 /serving
Colour outside the lines! This traditional North African soup is bright and beautiful. It’s loaded with hearty veggies and legumes, all spiced up with ras el hanout and an extra pinch of turmeric. Bonus points: Medjool dates really hit the sweet spot.
We will send you:
- 14g Parsley
- 225g Sweet potatoes
- 2 Garlic cloves
- 1 Lemon
- 1 Sweet pepper
- 20g Ginger
- 2 Medjool dates
- 2g Ground turmeric
- 398ml Chickpeas (canned)
- 100ml Tomato sauce
- 12g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Sulphites
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
27 g
Saturated Fat
3 g
Sodium
870 mg
Total Carb
115 g
Sugars
27 g
Protein
24 g
Fibre
30 g
Preparation
Mise en place
- Peel and medium-dice the sweet potatoes.
- Roughly chop the parsley leaves and stems.
- Halve, core and medium-dice the sweet pepper.
- Pit and roughly chop the dates.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
- Peel and mince the ginger.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the sweet potatoes, garlic, ginger, dates, red ras el hanout, turmeric and S&P.
- Sauté, 3 to 4 min., until fragrant.
Continue the soup
- To the pot, add the tomato sauce and 2 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 min., until partially cooked.
Finish the soup
- Drain and rinse the chickpeas; mash ½.
- To the pot, add the sweet pepper, chickpeas and lemon juice.
- Cook, stirring occasionally, 4 to 6 min., until tender and warmed through.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the parsley and lemon wedges. Bon appétit!
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