Discover the rustic flavours of tagine in a soup. Packed with chickpeas, peppers and kale plus apricots for sweetness, this satisfying soup is super-healthy
Provided by Esther Clark
Categories Lunch, Soup, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
- Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
- Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.
Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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