Spicy harissa, aubergine & chickpea soup
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 3.8 out of 5.10 ratingsRate
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Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Freezable
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
chopped
-
1 tbsp olive oil
-
2 tbsp harissa
-
2 aubergines
diced
-
400g can chopped tomato
-
400g can chickpea
drained
-
2 tbsp coriander
chopped
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Nutrition: per serving
-
kcal157
-
fat5g
-
saturates1g
-
carbs20g
-
sugars8g
-
fibre9g
-
protein6g
-
salt0.7g
low
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Method
-
step 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.
Recipe from Good Food magazine, November 2012
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A star rating of 3.8 out of 5.10 ratings
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