Harissa & White Bean Broth
ingredients
- 1 large white onion, peeled & finely diced
- 2-3 cloves garlic, peeled & finely minced
- 2-3 spears of celery, finely diced
- 2 carrots, topped, tailed & finely diced
- ½ small bunch coriander, leaves picked & stalks shredded
- 1 tbsp tomato puree
- 1 tbsp rose harissa
- 1500ml prepared vegetable stock
- 1 Merchant Gourmet cooked freekeh pouch (250g)
- 1 can cannellini beans (230g drained)
- ½ tsp ground turmeric
- 4 tbsp half-fat Greek yogurt
- 1 tbsp pomegranate molasses
- 2 tbsp cold pressed rapeseed oil
- ½ small bunch flat leaf parsley, stripped & chopped
- 20g crispy fried onions
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Heat the rapeseed oil in a large deep sided saucepan.
2. Add the carrot, celery, onion & coriander stalk and sweat until soft and translucent. Add the garlic, tomato puree and the harissa paste and cook out for a further 3-5 minutes.
3. Add the vegetable stock, cooked freekah & cannellini beans. Simmer gently for 15-20 minutes.
4. Combine the turmeric and yogurt thoroughly and set aside.
5. Finish with the pomegranate molasses, parsley, remaining coriander, a generous spoon of the turmeric yogurt and the crispy fried onions.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.