Chickpea tagine soup

chickpeas fibre healthy iron low fat soup tagine vitamin c

N/A

Source

Ingredients

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

1 ½l low-salt veg stock

150g kale , chopped

1 lemon , zested and juiced

50g dried apricots , finely chopped

1⁄2 small bunch parsley , finely chopped

fat-free natural 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 skins. Slice the roasted peppers into thin strips.

Heat the oil in a large saucepan over 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.