Chickpea Tagine Soup with Roasted Red Peppers, Apricots, and Kale Recipe

Introduction

This vibrant Chickpea Tagine Soup is a flavorful and comforting dish inspired by traditional Moroccan flavors. It combines roasted red peppers, warming spices, and tender chickpeas for a deliciously hearty meal that’s perfect for any season.

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 have softened. Allow to cool, then peel off and discard the skins. Slice the roasted peppers into thin strips.
2. Step 2: In a large saucepan, heat the rapeseed oil over low heat. Add the sliced 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 another minute to release the spices’ aroma.
3. Step 3: Add the drained chickpeas and vegetable stock to the saucepan. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
4. Step 4: Stir in the sliced roasted peppers, chopped kale, lemon zest and juice, and finely chopped apricots. Cook, covered, for another 5 minutes until the kale has wilted and the flavors have melded.
5. Step 5: Ladle the soup into bowls and garnish with chopped parsley. Serve with a dollop of fat-free natural yogurt if desired for added creaminess.

Tips & Variations

• For extra depth, try roasting the garlic alongside the peppers before adding it to the soup.
• If you prefer a smoother texture, use a hand blender to partially blend the soup before adding the kale and lemon.
• Swap kale for spinach or Swiss chard if you want a milder leafy green.
• Adjust the amount of harissa paste based on your heat preference, adding more for a spicier kick.

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 also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or fresh peppers instead of roasting them?

Roasting peppers adds a smoky sweetness that enhances the flavor of the soup, but you can use canned roasted peppers or fresh bell peppers sautéed until soft if you’re short on time.

Is this soup vegan?

The soup itself is vegan if you omit the optional yogurt topping or use a plant-based yogurt alternative.

Chickpea Tagine Soup with Roasted Red Peppers, Apricots, and Kale Recipe

---

★★★★★

4.6 from 94 reviews

• Author: Cleo
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

Pin Recipe

Print Recipe

Description

This vibrant Chickpea Tagine Soup is a flavorful blend of roasted red peppers, fragrant spices, and hearty chickpeas simmered with kale and apricots. Inspired by North African tagine flavors, it offers a comforting, healthy, and aromatic dish perfect for cozy dinners or a satisfying lunch, with the option of adding yogurt for creaminess.

---

Ingredients

Scale 1x2x3x

Vegetables and 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 and Paste

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

Other Ingredients

• 1 tbsp rapeseed oil
• 2 x 400g cans chickpeas, drained and rinsed
• 1½ l low-salt vegetable stock
• 50g dried apricots, finely chopped
• Fat-free natural yogurt, to serve (optional)

---

Instructions

1. Roast the Red Peppers: Heat the grill to its highest setting. Halve and deseed the peppers, then place cut-side down on a foil-lined baking sheet. Grill for 10-15 minutes until blistered and softened. Allow them to cool enough to handle, then peel off and discard the skins. Slice the roasted peppers into thin strips.
2. Sauté the Aromatics 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 but not browned. Stir in the crushed garlic, ground coriander, ground cumin, and rose harissa paste; cook for an additional minute to release the spices’ aroma.
3. Add Chickpeas and Stock: Pour in the drained chickpeas and the low-salt vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 15 minutes to meld flavors.
4. Incorporate Peppers, Kale, and Apricots: Stir the sliced roasted peppers, chopped kale, lemon zest and juice, and finely chopped dried apricots into the soup. Cover and cook for another 5 minutes until the kale is tender and the flavors are well combined.
5. Serve: Ladle the hot soup into bowls, scatter the chopped parsley over the top, and add a dollop of fat-free natural yogurt if desired for added creaminess and tang.

Notes

• Removing the skins from the grilled peppers helps to add a smoky sweetness without any bitterness.
• Using low-salt vegetable stock helps control sodium levels without compromising flavor.
• You can adjust the amount of rose harissa paste according to your preferred spice level.
• Fat-free natural yogurt is optional but adds a nice creamy texture and balances spices.
• For a vegan option, simply omit the yogurt or use a plant-based alternative.

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

Keywords: Chickpea Tagine Soup, Roasted Red Pepper Soup, Healthy Soup, Vegetarian Soup, North African Inspired, Comfort Soup