Spicy harissa, aubergine & chickpea soup

Spicy harissa, aubergine & chickpea soup

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(3 ratings)

Prep: 10 mins Cook: 40 mins


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

  • Freezable
  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal157
  • fat5g
  • saturates1g
  • carbs20g
  • sugars8g
  • fibre9g
  • protein6g
  • salt0.7g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 2 aubergines, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomato
  • 400g can chickpea, drained
  • 2 tbsp coriander, chopped


  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.

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Comments, questions and tips

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8th Jun, 2013
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.
20th Nov, 2012
looks great, think I might chuck in some cous cous to beef it out
20th Nov, 2012
@ 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.
20th Nov, 2012
Vegetable stock gives this a bit more heft.
20th Nov, 2012
It sounds good but I don't know what Harissa is?
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