Moroccan Noodle Soup – Vegetarian Express

Ingredients
& allergens Nutritional
information Chef's
method

400g Bold Bean Queen chickpeas
200g ramen noodles
100g green shakshuka
30g tahini
10g pumpkin seeds
200g red peppers
10g coriander

Green shakshuka may contain traces of Tree Nuts

Suitable for: Allergens:

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Nutritional Information	Per 100g	Per dish (432g)
Energy	309 kj 74 kcal	1337 kj 319 kcal
Fat	3.4g	14.7g
of which Saturate	0.4g	1.7g
Carbohydrate	8.1g	35.0g
of which Sugars	1.0g	4.3g
Fibre	1.8g	7.8g
Protein	2.7g	11.7g
Salt	0.37g	1.60g

Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.

Dice and sweat the red peppers in a little oil for ten minutes.
Add the green shakshuka and 1 litre of water and bring to the boil.
Drain and rinse the chickpeas then add along with the noodles.
Bring back to the boil and whisk in tahini.
Check seasoning and add salt or a squeeze of lemon.
Serve and finish with toasted pumpkin seeds and chopped coriander.

This dish is inherently vegetarian and using it is naturally better for the planet's environment