Recipe: Chickpea Tagine Soup

This week our Nutrition Champion Kerry suggests we try a North African inspired soup. She hasn’t actually tried this one herself yet, but as she likes Lamb Tagine so much she thought that this one sounded very tasty. Give it a try and tell us what you think.

Chickpea Tagine Soup

Ingredients:

Serves 4

2 red peppers

1 tbsp rapeseed oil

1 red onion, thinly sliced

2 large garlic cloves, crushed

2 tsp ground coriander

1 tsp ground cumin

2 tbsp rose harissa paste

2 x 400g cans chickpeas, drained and rinsed

1½ low salt veg stock

150g kale, chopped

1 lemon, zested and juiced

50g dried apricots, finely chopped

½ small bunch parsley, finely chopped

Fat free yogurt to serve (optional)

Method:

Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins or until blistered and softened. Leave until cool enough to handle, then remove and discard the skin. Slice the roasted peppers into thin strips.

Heat the oil in a large saucepan over a low heat. Fry the onions 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 back 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 the top. Add a dollop of yogurt if you fancy.

We hope you enjoy!

Calories: 309

Protein: 13g