Chickpea soup with chunky gremolata
If you like hummus, you’ll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 470
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fat 19g
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saturates 2g
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carbs 45g
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sugars 10g
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fibre 18g
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protein 21g
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salt 0.21g
Ingredients
- 2 tbsp cold-pressed rapeseed oil
- 3 onions, chopped (about 340g)
- 3 x 400g cans chickpeas, don't drain off the liquid
- 3 large cloves garlic, finely grated
- 1 red chilli, seeded and chopped
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 4 tsp vegetable bouillon powder
- 1 aubergine, finely cubed (350g)
- 2 tbsp tahini
- 210g can chickpeas, drained
- 100g cherry tomatoes, cut into quarters
- 1 lemon, zested and half juiced
- 15g parsley, finely chopped
- 3 tbsp chopped mint leaves
- smoked paprika, for dusting
Tip
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Method
Heat 1 tbsp oil in a large pan and fry the onions for 10 mins to soften. Tip the 3 cans of chickpeas into the pan and stir in 2 of the grated garlic cloves, the chilli, coriander and cumin along with the bouillon powder, aubergine and 1½ cans of water. Cover and simmer for 15-20 mins until the aubergine is tender, then remove from the heat, add the tahini and blitz with a hand blender until smooth.
Meanwhile, make the gremolata. Tip the small can of chickpeas into a bowl add the tomatoes, lemon zest and juice, parsley and mint with the remaining oil and garlic.
If you're following our Healthy Diet Plan, spoon half the soup into two bowls or large flasks and top with or pack up half the gremolata and a sprinkling of paprika. Cool and chill the remaining soup for another day on the plan. Reheat the soup in a pan or microwave to serve.
