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

Ingredients

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

Method

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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