Chickpea soup with chunky gremolata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 tbsp cold-pressed rapeseed oil
- 3 onions, chopped (about 340g)
- 3 x 400g cans chickpeas, don't drain off the liquid
- 3 large cloves garlic, finely grated
- 1 red chilli, seeded and chopped
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 4 tsp vegetable bouillon powder
- 1 aubergine, finely cubed (350g)
- 2 tbsp tahini
- 210g can chickpeas, drained
- 100g cherry tomatoes, cut into quarters
- 1 lemon, zested and half juiced
- 15g parsley, finely chopped
- 3 tbsp chopped mint leaves
- smoked paprika, for dusting
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.
