Serves 4
50 min
Spicy Harissa, Aubergine & Chickpea Soup
Recipe GLPRe67166f171235c
A vibrant North African-inspired soup featuring roasted aubergine and chickpeas simmered in a harissa-infused tomato broth. The spicy harissa paste is balanced by tender vegetables and fresh coriander, creating a hearty, warming dish that's naturally vegan and full of fiber.
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Ingredients
1 medium onion, finely chopped
1 tablespoon olive oil
2 tablespoons harissa paste
2 medium aubergines, diced into 3/4-inch cubes
1 can (400g) chopped tomatoes
1 can (400g) chickpeas, drained and rinsed
500 milliliters water
2 tablespoons fresh coriander, chopped
Salt and black pepper to taste
Directions
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the harissa paste until well combined with the onion. Cook for 2 minutes, stirring constantly, to bloom the spices and develop their flavor.
Add the diced aubergines to the pan and stir well to coat all pieces evenly with the harissa mixture. Cook for 3-4 minutes, stirring occasionally.
Pour in the chopped tomatoes with their juices and the water. Add the drained chickpeas and stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 30 minutes, stirring occasionally, until the aubergines are completely tender and the flavors have melded.
Remove from heat and stir in the fresh coriander. Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
