Curried spinach & lentil soup
Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping
Chickpea tagine soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 red peppers
- 1 tbsp rapeseed oil
- 1 red onionthinly sliced
- 2 large garlic clovescrushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp rose harissa paste
- 2 x 400g cans chickpeasdrained and rinsed
- 1 ½l low-salt veg stock
- 150g kalechopped
- 1 lemonzested and juiced
- 50g dried apricotsfinely chopped
- 1⁄2 small bunch parsleyfinely chopped
- fat-free natural yogurtto serve (optional)
Nutrition: Per serving
- kcal309
- fat10glow
- saturates1g
- carbs34g
- sugars13g
- fibre14g
- protein13g
- salt1g
Method
step 1
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.
step 2
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.
step 3
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.
