Chickpea tagine soup
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
- 1 ½l low-salt veg stock
- 150g kale chopped
- 1 lemon zested and juiced
- 50g dried apricots finely chopped
- 1⁄2 small bunch parsley finely chopped
- fat-free natural yogurt to serve (optional)
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