Griddled flatbreads
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Spicy harissa, aubergine & chickpea soup
Serves 4
Easy
Prep:
Cook:
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Skip to ingredients
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- 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.
