Slow-cooker spiced split-pea soup with harissa lab­neh - - THIS MONTH -

serves 4| prep 25 mins | cook­ing 8 hours 10 mins

2 tbs ex­tra vir­gin olive oil 1 large brown onion, finely chopped 2 cel­ery sticks, thinly sliced 2 car­rots, peeled, cut into 1cm pieces 1 red cap­sicum, de­seeded, cut into 1cm pieces 1 tbs finely chopped fresh co­rian­der stem 11 ⁄ 2 tbs Moroc­can sea­son­ing 12⁄ tsp ground cin­na­mon 1L (4 cups) salt-re­duced chicken stock 650g smoked ham hock 400g can diced toma­toes 210g (1 cup) dried yel­low split peas Fresh co­rian­der leaves, to serve Toasted Le­banese bread, to serve Lemon wedges, to serve

harissa lab­neh

520g (2 cups) Greek-style yo­ghurt 1 tsp sea salt 1 tbs harissa 1 tbs ex­tra vir­gin olive oil

1 For the harissa lab­neh, place a sieve over a large bowl. Line the sieve with a dou­ble layer of muslin. Com­bine the yo­ghurt and salt in a bowl. Place the yo­ghurt mix­ture in the cen­tre of the muslin. Bring the edges to­gether to en­close. Twist to se­cure and tie with kitchen string. Place in the fridge for 6-8 hours or overnight to drain. 2 Mean­while, heat oil in a large fry­ing pan over medium heat. Add onion, cel­ery, car­rot and cap­sicum. Cook, stir­ring, for 4-5 min­utes or un­til soft­ened. Add co­rian­der stem, sea­son­ing and cin­na­mon. Stir for 2 min­utes or un­til aro­matic. Trans­fer to a 5.5L slow cooker. 3 Add stock, ham hock, tomato and split peas to slow cooker. Sea­son with pep­per. Stir to com­bine. Cover and cook on Low for 6-8 hours or un­til ham is very ten­der and falls away from the bone. 4 Re­move the ham hock from the slow cooker. Use 2 forks to re­move the meat from the bone. Dis­card the bone and rind. Shred the meat and re­turn to the soup. 5 Re­move lab­neh from muslin and place on a plate. Com­bine harissa and oil in a bowl. Spoon over the lab­neh. La­dle the soup into serv­ing bowls. Top with co­rian­der and serve with the bread, harissa lab­neh and lemon wedges. PER SERVE • 39g pro­tein • 33g fat (11g sat­u­rated fat) • 61g carb • 16g dietary fi­bre • 740 Cals (3093kj)

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