Chickpea tagine soup

Healthy soup recipe for 4 people, takes only 30 mins; recipe has red pepper, rapeseed oil, red onion, garlic clove, coriander, cumin, rose harissa paste, chickpeas, veg stock, kale, lemon, apricot, parsley and yogurt.

Chickpea tagine soup

Chickpea tagine soup

Recipe by Chef Soomro Course: Healthy soup
Servings

4

servings
Prep time

10 mins

Ingredients

  • Yogurt: fat-free natural yogurt, to serve (optional)
  • Cumin: 1 tsp ground cumin
  • Coriander: 2 tsp ground coriander
  • Red Pepper: 2 red peppers
  • Garlic Clove: 2 large garlic cloves, crushed
  • Red Onion: 1 red onion, thinly sliced
  • Parsley: 1/2 small bunch parsley, finely chopped
  • Lemon: 1 lemon, zested and juiced
  • Kale: 150g kale, chopped
  • Apricot: 50g dried apricots, finely chopped
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Chickpeas: 2 x 400g cans chickpeas, drained and rinsed
  • Veg Stock: 1 1/2 l low-salt veg stock
  • Rose Harissa Paste: 2 tbsp rose harissa paste

Directions

  1. Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on abaking sheetlined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
  2. Heat the oil in a largesaucepanover a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
  3. Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.