- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 309
- Carbohydrate Content: 34g
- Fat Content: 10g
- Fiber Content: 14g
- Protein Content: 13g
- Saturated Fat Content: 1g
- Sodium Content: 1g
- Sugar Content: 13g
Chickpea tagine soup Recipe
Chickpea tagine soup is a Healthy soup recipe for 4 people, takes only 30 mins; recipe has red pepper, rapeseed oil and red onion.
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
Instructions
- 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.