Jerusalem Artichoke Soup with Za'atar Flatbread
with crispy harissa chickpeas, labneh & lemon
Za'atar is a green spice blend that's very popular in the Middle East! This fresh herby blend owes its flavour to ingredients such as sumac and thyme.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Jerusalem artichoke
½ piece
Garlic
½ piece
Onion
½ piece
Courgette
⅓ piece
Lemon
15 g
Harissa
½ sachet(s)
Za'atar
(Contains Sesame)
½ pack
Chickpeas
½ sachet(s)
Ras el hanout
20 g
Labneh
(Contains Egg, Milk)
100 g
Potatoes
½ pack
Lebanese flatbread with beetroot
(Contains Wheat)
Not included in your delivery
1 tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
1 tablespoon
Extra virgin olive oil
to taste
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and prepare the stock.
- Drain and rinse the chickpeas.
- Chop the onion and crush or mince the garlic. Peel the Jerusalem artichoke, then dice this and the courgette into 2cm cubes.
- Peel or thoroughly wash the potatoes and then cut them into 1cm chunks.
Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat the olive oil in a soup pot over medium-high heat.
- Fry the onion, garlic, Jerusalem artichoke and courgette for 4 - 5 minutes.
- Meanwhile, pat the chickpeas dry with kitchen paper and then transfer to an oven dish. Add the harissa and ras el hanout, then toss well to coat.
- Roast the chickpeas in the oven for 12 - 15 minutes.
- Add the potatoes and the stock to the vegetables, then bring to a boil.
- Lower the heat, then cover with the lid and allow to simmer gently for 10 - 15 minutes. In a small bowl, combine the za'atar with the extra virgin olive oil.
- Season to taste with salt. Spread the za'atar oil over the flatbread and then transfer to a parchment-lined baking sheet.
- Bake in the oven for 2 - 3 minutes.
- Cut the lemon into six wedges, then squeeze one wedge per person directly into the soup.
- Use an immersion blender to process into a smooth soup. Serve the soup in bowls or deep plates.
- Top with the chickpeas and a dollop of labneh.
- Cut the flatbread into pieces, then serve this and the rest of the lemon wedges alongside.