Chickpea Tagine Soup

• red pepper↗2
• rapeseed oil↗1 tbsp tbsp
• red onion↗1

  thinly sliced

• large garlic cloves↗2

  crushed

• ground coriander↗2 tsp tsp
• ground cumin↗1 tsp tsp
• harissa paste↗2 tbsp tbsp
• chickpeas↗2 x 400g cans g

  drained and rinsed

• low-salt vegetable broth↗1 ½l l
• kale↗150g g

  chopped

• lemon↗1

  zest and juice

• dried apricots↗50g g

  finely chopped

• parsley↗1⁄2 small bunch

  finely chopped

• low-fat natural yogurt↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the grill to maximum heat. Cut the peppers in half, remove the seeds, then place them cut‑side down on a foil‑lined tray. Grill for 10‑15 minutes until they are browned and softened. Let them cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.

2. 2

   Heat the oil in a large pot over low heat. Sauté the onion for 8‑10 minutes until soft. Add the garlic, coriander, cumin and harissa paste, stir and cook for another minute. Add the chickpeas and broth, bring to a boil and simmer, covered, for 15 minutes.

3. 3

   Add the peppers to the soup together with the kale, lemon zest and juice, and the apricots, and cook, covered, for another 5 minutes. Ladle the soup into bowls and serve, sprinkled with finely chopped parsley and a spoonful of yogurt if desired.