Chickpea soup with chunky gremolata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp cold-pressed rapeseed oil
- 3 onionschopped (about 340g)
- 3 x 400g cans chickpeasdon't drain off the liquid
- 3 large cloves garlicfinely grated
- 1 red chilliseeded and chopped
- 2 tsp ground coriander
- 1 tsp cumin seeds
- 4 tsp vegetable bouillon powder
- 1 auberginefinely cubed (350g)
- 2 tbsp tahini
- 210g can chickpeasdrained
- 100g cherry tomatoescut into quarters
- 1 lemonzested and half juiced
- 15g parsleyfinely chopped
- 3 tbsp chopped mint leaves
- smoked paprikafor dusting
Nutrition: per serving
- kcal470low
- 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.
