Chickpea soup with chunky gremolata

4 of 5-a-day calcium fibre folate healthy diet plan iron summer vitamin c

N/A

Source

Ingredients

2 tbsp cold-pressed rapeseed oil

3 onions , chopped (about 340g)

3 x 400g cans chickpeas , don't drain off the liquid

3 large cloves garlic , finely grated

1 red chilli , seeded and chopped

2 tsp ground coriander

1 tsp cumin seeds

4 tsp vegetable bouillon powder

1 aubergine , finely cubed (350g)

2 tbsp tahini

210g can chickpeas , drained

100g cherry tomatoes , cut into quarters

1 lemon , zested and half juiced

15g parsley , finely chopped

3 tbsp chopped mint leaves

smoked paprika , for dusting

Method

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.

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.

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.