Discover the rustic flavours of tagine in a soup. Packed with chickpeas, peppers and kale plus apricots for sweetness, this satisfying soup is super-healthy
Prep:10 mins
Serves 4
2 red peppers1 tbsp rapeseed oil1 red onion, thinly sliced2 large garlic cloves, crushed2 tsp ground coriander1 tsp ground cumin2 tbsp rose harissa paste2 x 400g cans chickpeas, drained and rinsed1 ½l low-salt veg stock150g kale, chopped1 lemon, zested and juiced50g dried apricots, finely chopped1⁄2 small bunch parsley, finely choppedfat-free natural yogurt, to serve (optional)
STEP 1Heat 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.STEP 2Heat 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.STEP 3Stir 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.
