- 2 red peppers
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red onion, thinly sliced
- 2 large garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 tbsp rose harissa paste
- 2 x 400g cans chickpeas, drained and rinsed
- 1½ l low-salt veg stock
- 150g kale, chopped
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g dried apricots, finely chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 1⁄2 small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- fat-free natural yogurt, to serve (optional)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.