Spicy harissa, aubergine & chickpea soup

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

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 157
  • fat 5g
  • saturates 1g
  • carbs 20g
  • sugars 8g
  • fibre 9g
  • protein 6g
  • salt 0.7g


  • 1 onion, chopped
  • 1 tbsp olive oil
  • 2 tbsp harissa
  • 2 aubergines, diced
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained
  • 2 tbsp coriander, chopped


  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.

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