Chickpea soup with chunky gremolata
45 min
Ingredients
- 2 tbsp cold-pressed rapeseed oil
- 3 onions chopped
- 3 x 400g cans chickpeas
- 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
- 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
Instructions
4 steps
- 1
Heat 1 tbsp oil in a large pan and fry the onions for 10 mins to soften.
10 min - 2
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.
- 3
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.
- 4
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.
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
470cal
Protein
21.0g
Carbs
45.0g
Fat
19.0g
