Moroccan-Spiced Soya Mince with Bulgar | Abel & Cole
Moroccan-Spiced Soya Mince with Bulgar
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Total: 20 mins
Harissa brings extra heat to ras al hanut-spiced soya mince, pepper and spinach simmered in a cherry tomato passata sauce, served with warm bulgar wheat.
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550 kcal
(per portion)
Ingredients you'll need
  • 150g bulgar wheat
  • 1 red pepper
  • 200g soya mince
  • ½-1 tsp harissa paste
  • 2 tsp ras al hanut
  • 330ml cherry tomato passata
  • 100g baby leaf spinach
From your kitchen
  • 300ml boiling water
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml cold water
You'll need
  • Measuring jug
  • Deep frying pan or wok
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl with a fork, then cover the bowl with a plate and set aside to soak. The bulgar will absorb the water and become tender.

  • 2.

    Meanwhile, halve the pepper and scoop out the seeds and white pith. Roughly chop the pepper. Warm a deep frying pan or wok on a medium heat. Add ½ tbsp olive oil and the pepper. Season with a pinch of salt and pepper and fry, stirring often, for 3 mins till the pepper just starts to colour.

  • 3.

    Add the soya mince to the pepper and stir to mix. Add ½–1 tsp harissa paste to the pan (the harissa paste is very spicy, so use as much or as little as you prefer. Start with ½ tsp, and you can always add more at the end). Add 2 tsp ras al hanut and cook, stirring for 1 min.

  • 4.

    Pour the passata into the pan. Half-fill the bottle with around 150ml cold water and add that to the pan. Stir to mix, pop a lid on the pan and simmer for 10 mins till the pepper is tender and the sauce has thickened a little. Stir every few mins.

  • 5.

    Stir the baby leaf spinach into the mince and cook, stirring for 1-2 mins to wilt the spinach. Taste the sauce and add more salt, pepper or harissa if you think it needs it.

  • 6.

    Drain any excess water off the bulgar wheat and divide it between 2 warm bowls or plates. Top with the Moroccan-spiced mince and serve.

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