Moroccan Chickpea Tagine Soup with Harissa
Vibrant North African-inspired soup combining roasted red peppers, warm spices, and tender chickpeas with bright notes of lemon and dried apricots. Rose harissa paste adds gentle heat while kale provides earthiness. Finished with fresh parsley and a dollop of yogurt for cooling contrast.
Ingredients
- 2 red peppers, halved, deseeded, roasted
- 1 tbsp canola oil
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp rose harissa pastered harissa paste1:1vegetarianvegan
Similar heat profile, less floral
- 2 x 400g cans chickpeas, drained and rinsed
- 6 ½ cups low-salt vegetable stock
- 5 ½ oz kale, chopped
- 1 lemon, zested and juiced
- 1 ¾ oz dried apricots, finely chopped
- ½ small bunch parsley, finely chopped
- fat-free natural yogurt(optional)greek yogurt1:1vegetarianvegan
Thicker, tangier consistency
Instructions
- 1
Heat grill to highest setting. Halve and deseed peppers, lay cut-side down on foil-lined baking sheet, grill until blistered and softened, about 10-15 minutes. Cool until handleable, remove and discard skins, slice into thin strips.
- 2
Heat oil in large saucepan over low heat. Fry onion until softened, about 8-10 minutes. Stir in garlic, coriander, cumin, and harissa paste, cook for 1 minute.
- 3
Add chickpeas and stock, bring to boil and simmer covered for 15 minutes.
- 4
Stir in roasted peppers, kale, lemon zest and juice, and apricots. Cook covered for 5 minutes.
- 5
Ladle into bowls, scatter parsley over top, serve with yogurt dollop if desired.
Tips
Roast peppers under the grill or over an open flame for deeper char and smoky flavor.
For extra richness, reserve some whole chickpeas for garnish before blending if making a creamy version.
Harissa paste intensity varies by brand; start with 1.5 tbsp and add more to taste.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months; thaw overnight before reheating.
Prepare and grill peppers up to 1 day ahead. Soup can be made through step 3 and refrigerated; finish with kale and apricots when reheating.
Ladle into bowls, garnish with fresh parsley, serve with yogurt on the side for diners to add as desired. Pairs with warm flatbread or crusty bread.
Common Mistakes
Overcook peppers until they fall apart; stop at blistered and softened stage for structural integrity.
Skip deskinning peppers; charred skins are bitter and affect texture.
Add lemon juice at the end, not earlier; acidity can prevent proper softening of kale.
Substitutions
Similar heat profile, less floral
Same cooling effect
Approximates heat without rose flavor