Chickpea Tagine Soup with Roasted Peppers and Apricots Recipe

Introduction

This vibrant Chickpea Tagine Soup combines warming spices, sweet apricots, and tender kale for a comforting bowl full of flavor. Perfect for cozy dinners, it brings a delightful twist to traditional Moroccan-inspired dishes.

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
• 1½ l low-salt vegetable stock
• 150g kale, chopped
• 1 lemon, zested and juiced
• 50g dried apricots, finely chopped
• ½ small bunch parsley, finely chopped
• Fat-free natural yogurt, to serve (optional)

Instructions

1. Step 1: Heat the grill to its highest setting. Halve and deseed the red peppers, then place them cut-side down on a baking sheet lined with foil. Grill for 10-15 minutes until the skins are blistered and the peppers are softened. Allow to cool, then peel off and discard the skins. Slice the roasted peppers into thin strips.
2. Step 2: Heat the rapeseed oil in a large saucepan over low heat. Fry the sliced onion gently for 8-10 minutes until softened. Add the crushed garlic, ground coriander, ground cumin, and rose harissa paste, cooking for another minute to release the aromas.
3. Step 3: Stir in the chickpeas and pour in the vegetable stock. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes to meld the flavors together.
4. Step 4: Add the sliced roasted peppers, chopped kale, lemon zest and juice, and finely chopped apricots to the soup. Cover and cook for an additional 5 minutes until the kale is tender.
5. Step 5: Ladle the soup into bowls, sprinkle generously with chopped parsley, and add a dollop of fat-free natural yogurt if you like for a creamy finish.

Tips & Variations

• For a spicier kick, add extra harissa paste or a pinch of chili flakes.
• Substitute kale with spinach or Swiss chard for a different leafy green texture.
• For a richer flavor, roast the garlic along with the peppers before adding it to the soup.
• Serve with warm crusty bread or couscous to make this a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots are much juicier and less sweet than dried ones, so they won’t provide the same concentrated flavor or texture. If using fresh, add them near the end of cooking to avoid overcooking.

Is this soup suitable for vegans?

Yes, the soup itself is vegan-friendly. Just omit the optional yogurt or use a plant-based alternative for serving.

Chickpea Tagine Soup with Roasted Peppers and Apricots Recipe

---

★★★★★

4.8 from 83 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A vibrant and hearty Chickpea Tagine Soup combining smoky grilled red peppers, aromatic spices, tender chickpeas, and nutrient-packed kale, finished with zesty lemon and sweet apricots for a delicious North African-inspired meal.

---

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 2 red peppers
• 1 red onion, thinly sliced
• 2 large garlic cloves, crushed
• 150g kale, chopped
• 1 lemon, zested and juiced
• 1/2 small bunch parsley, finely chopped

Spices & Flavorings

• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp rose harissa paste

Proteins & Legumes

• 2 x 400g cans chickpeas, drained and rinsed

Liquids & Oils

• 1 tbsp rapeseed oil
• 1½ l low-salt vegetable stock

Fruits & Optional Garnish

• 50g dried apricots, finely chopped
• Fat-free natural yogurt, to serve (optional)

---

Instructions

1. Grill the Peppers: Preheat the grill to its highest setting. Halve and deseed the red peppers, placing them cut-side down on a baking sheet lined with foil. Grill for 10-15 minutes until the skins are blistered and the peppers have softened. Remove from the grill and allow to cool enough to handle, then peel off and discard the skins. Slice the peeled peppers into thin strips.
2. Sauté Onions and Spices: Heat the rapeseed oil in a large saucepan over low heat. Add the thinly sliced red onion and cook gently for 8-10 minutes until softened. Stir in the crushed garlic, ground coriander, ground cumin, and rose harissa paste, cooking for an additional minute to release the aromas of the spices.
3. Cook Chickpeas and Simmer Soup: Add the drained chickpeas and the low-salt vegetable stock to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer covered for 15 minutes to allow the flavors to meld.
4. Add Peppers, Kale, and Apricots: Stir the sliced grilled peppers, chopped kale, lemon zest and juice, and finely chopped dried apricots into the soup. Cover and cook for another 5 minutes, allowing the kale to wilt and the apricots to soften, enriching the soup’s flavor and texture.
5. Serve the Soup: Ladle the hot soup into bowls. Sprinkle the finely chopped parsley over each serving and add a dollop of fat-free natural yogurt if desired, for a creamy and cooling contrast.

Notes

• Grilling the peppers adds a smoky depth to the soup, but you can roast them in the oven if preferred.
• Adjust the amount of harissa paste according to your spice tolerance.
• Fat-free natural yogurt is optional but adds creaminess and balances the spices.
• This soup can be made in advance and reheated, flavors will deepen over time.
• Use low-sodium vegetable stock to keep the sodium content lower.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Grilling and Stovetop
• Cuisine: Moroccan/North African

Keywords: chickpea soup, tagine soup, Moroccan soup, vegetarian soup, spicy soup, kale soup, harissa soup, healthy soup