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Chickpea tagine soup served in a bowl

Chickpea tagine soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal309
low infat10g
saturates1g
carbs34g
sugars13g
fibre14g
protein13g
salt1g
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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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, September 2019

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A star rating of 5 out of 5.2 ratings
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