Spicy harissa, aubergine & chickpea soup

Spicy harissa, aubergine & chickpea soup

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal157
fat5g
saturates1g
carbs20g
sugars8g
fibre9g
protein6g
low insalt0.7g
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Ingredients

Method

  • 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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.8 ratings
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