Spicy harissa, aubergine & chickpea soup
- Preparation and cooking time
- Serves 4
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
- STEP 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.