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

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

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.
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.
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.
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.
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