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
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
- 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.
- 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.
- 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.
