Moroccan Harrira (hearty soup)
/Ingredients:
2 cups cooked pulses – either mixed tin or use white beans or pinto beans
1 large red onion diced
2 large tblsp harissa paste
1 tsp ground cummin
1 tsp ground tumeric
A generous grind of black pepper
Juice of ½ lemon
1 400g tin chopped tomatoes
A large handful of coriander chopped
A large handful of flat leaf parsley chopped
2 vegetable or vegetarian salt reduced chicken stock cubes
2 cups shredded black kale
2 carrots diced
1 large potato diced (optional)
Method:
Dry Sautee` onion and carrot gently in a large pot until tender add a pinch of salt, add the tomato and sauté for 10 mins, add 2 L of boiling water to pot. Add the vegetable stock cubes, cooked pulses, shredded kale, seasoning, spices, lemon juice and gently cook – do not boil. Add the herbs and harissa paste just before serving.