CHICKPEA TAGINE SOUP
PREP TIME: 10 MINS
COOK TIME: 30 MINS
SERVES 4 AS A LIGHT MEAL
2 red capsicums
1 Tbsp olive oil
1 red onion, thinly sliced
2 large cloves garlic, crushed
2 tsp ground coriander
1 tsp ground cumin
1/ Tbsp harissa paste or
gluten-free harissa paste
2 x 400g cans no-added-salt
chickpeas, drained and rinsed 750ml (3 cups) water
500ml (2 cups) salt-reduced vegetable stock or gluten-free stock
150g kale, destemmed and
chopped
1 lemon, zested and juiced
40g dried apricots, finely chopped / small bunch flat-leaf parsley,
finely chopped
1 Tbsp per person fat-free natural
yoghurt, to serve
1 Preheat grill on high. Line a baking tray with foil. Halve and deseed capsicums, then lay cut-side down on tray. Grill for 10-15 minutes, or until skin is blistered and softened. Set aside until cool enough to handle. Remove and discard skins. Slice capsicum into short, thin strips. 2 Meanwhile, heat the olive oil in a large saucepan over low heat. Add onion and cook, stirring occasionally, for 8-10 minutes, or until soft. Stir in garlic, coriander, cumin and harissa paste. Cook, stirring, for 1 minute. Add chickpeas, water and stock.
Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 15 minutes.
3 Add capsicum to soup with kale, lemon zest and juice and dried apricot. Cook, covered, for a further 5 minutes. Ladle soup into serving bowls. Sprinkle parsley over bowls and serve soups topped with yoghurt.