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Ingredients
- ½ bouquet de coriandre fraîche les feuilles seulement, grossièrement hachées et quelques-unes pour la finition
- 20 g d'huile d'olive
- 1 oignon de petite taille, coupé en quatre
- ½ c. à café de safran en poudre
- 2 pincées de poivre moulu à ajuster en fonction des goûts
- 1 c. à café de ras el-hanout (voir "Conseil(s)")
- 1500 g d'eau
- 400 g de tomates pelées concassées
- 250 g d'orge perlé (en magasin bio. Voir "Conseil(s)")
- Nutrition
- per 1 portion
- Calories
- 301 kcal / 1269 kJ
- Protein
- 8 g
- Fat
- 6 g
- Carbohydrates
- 48 g
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