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Two bowls filled with chickpea soup

Chickpea soup with chunky gremolata

Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

If you like hummus, you'll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal470
fat19g
saturates2g
carbs45g
sugars10g
fibre18g
protein21g
salt0.21g
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Ingredients

Method

  • STEP 1

    Heat 1 tbsp oil in a large pan and fry the onions for 10 mins to soften. Tip the 3 cans of chickpeas into the pan and stir in 2 of the grated garlic cloves, the chilli, coriander and cumin along with the bouillon powder, aubergine and 1½ cans of water. Cover and simmer for 15-20 mins until the aubergine is tender, then remove from the heat, add the tahini and blitz with a hand blender until smooth.

  • STEP 2

    Meanwhile, make the gremolata. Tip the small can of chickpeas into a bowl add the tomatoes, lemon zest and juice, parsley and mint with the remaining oil and garlic.

  • STEP 3

    If you're following our Healthy Diet Plan, spoon half the soup into two bowls or large flasks and top with or pack up half the gremolata and a sprinkling of paprika. Cool and chill the remaining soup for another day on the plan. Reheat the soup in a pan or microwave to serve.

RECIPE TIPS
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Rating: 5 out of 5.15 ratings

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