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Chickpea soup with chunky gremolata

Two bowls filled with chickpea soup

Chickpea soup with chunky gremolata

Name: Chickpea soup with chunky gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.7 out of 5.18 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal470

low
fat19g
saturates2g
carbs45g
sugars10g
fibre18g
protein21g
salt0.21g

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.

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A star rating of 4.7 out of 5.18 ratings

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