Spicy harissa, aubergine & chickpea soup

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• Geoffers

  20 November 2012

  Geoffers commented on this recipe

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

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• Ilona

  20 November 2012

  Ilona commented on this recipe

  Vegetable stock gives this a bit more heft.

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• Rohelohe

  20 November 2012

  Rohelohe commented on this recipe

  @ 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.

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• lizzle

  20 November 2012

  lizzle commented on this recipe

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

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• Gemma Hughes

  26 November 2012

  Gemma Hughes rated this recipe

  

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• JaneRenfrew

  08 June 2013

  JaneRenfrew rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian, Vegan, Low-fat, Super healthy

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

PER SERVING

157 kcalories, protein 6.0g, carbohydrate 20.0g, fat 5.0 g, saturated fat 1.0g, fibre 9.0g, sugar 8.0g, salt 0.7 g

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