Spicy harissa, aubergine & chickpea soup
Add to favourite + Print Print

Spicy harissa, aubergine & chickpea soup

By Good Food

Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 157
  • fat 5g
  • saturates 1g
  • carbs 20g
  • sugars 8g
  • fibre 9g
  • protein 6g
  • salt 0.7g

Ingredients

  • 1 onion, chopped
  • 1 tbsp olive oil
  • 2 tbsp harissa
  • 2 aubergines, diced
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained
  • 2 tbsp coriander, chopped

Method

  1. Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.

Suggested recipes from this collection...