Spicy harissa, aubergine & chickpea soup

Spicy harissa, aubergine & chickpea soup

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy
Nutrition info

Nutrition per serving

kcalories
157
protein
6g
carbs
20g
fat
5g
saturates
1g
fibre
9g
sugar
8g
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

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Method

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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Comments

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rllewellyn's picture
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Used veg stock instead of water, thought it was tasty but check how hot your harissa is, they vary quite a bit and mine ended up being incredibly spicy.

lizfry88's picture

looks great, think I might chuck in some cous cous to beef it out

rohelohe's picture

@ Geoffers
Harissa is a spicy paste, comes from North Africa and is used in variety of dishes. You can replace it with maybe red curry paste (gives a different but definitely not a bad taste) or just add chilli.

ihrobinson's picture

Vegetable stock gives this a bit more heft.

judgejeffers's picture

It sounds good but I don't know what Harissa is?

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