Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Spicy harissa, aubergine & chickpea soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 1 tbsp olive oil
- 2 tbsp harissa
- 2 auberginesdiced
- 400g can chopped tomato
- 400g can chickpeadrained
- 2 tbsp corianderchopped
Nutrition: per serving
- kcal157
- fat5g
- saturates1g
- carbs20g
- sugars8g
- fibre9g
- protein6g
- salt0.7glow
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.
