Moroccan-Style Vegetable Harira Soup
Veg out with this heartwarming soup. You'll simmer garden veg, lentils and noodles in an aromatic broth infused with garlic and ginger. Top with oven-crisped chickpeas and a sprinkle of parsley to finish.

Ingredients for 2 people














You'll also need
Butter, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Drain and rinse the chickpeas
Add half the drained chickpeas to a baking tray with a drizzle of olive oil and half the ground cumin (save the rest for later!) and give everything a good mix up
Put the tray in the oven for 18-20 min or until golden and crispy – these are your crispy chickpeas

Peel and finely dice the brown onion[s]
Chop the leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Top, tail, peel and dice the carrots finely

Heat a large sized pot (with a matching lid) over a medium-high heat with a drizzle of olive oil and a knob of butter
Once the butter has begun to melt, add the diced onion, chopped leek and diced carrots with a pinch of salt and cook for 6-7 min or until starting to soften

Peel (scrape the skin off with a teaspoon) and finely grate the ginger
Peel and finely chop (or grate) the garlic
Once softened, add the chopped garlic, grated ginger and harissa paste (can't handle the heat? Go easy!) to the pot
Add the ground turmeric and remaining ground cumin with a generous grind of pepper and cook for a further 1-2 min or until fragrant

Dissolve the vegetable stock mix in 600ml [1.2L] boiled water
Once fragrant, drain and rinse the green lentils and add them to the pot with the vegetable stock, chopped tomatoes and remaining chickpeas
Add a pinch of sugar and bring to the boil over a high heat
Once boiling, reduce the heat to medium-high and cook, covered, for 6-7 min or until the veg is tender

While the soup is cooking, chop the parsley and coriander finely, including the stalks

Once the veg is tender, add the fine egg noodles and chopped coriander to the pot
Mix everything together until the noodles are fully submerged and bring to the boil over a high heat
Once boiling, cook for 1-2 min or until the noodles are tender – this is your Moroccan-style vegetable harira soup

Serve the Moroccan-style vegetable harira soup in bowls
Garnish with the chopped parsley and crispy chickpeas
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, nut).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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