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

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

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.
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.
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.
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.
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