Chickpea soup with chunky

gremolata

If you like hummus, you’ll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving

Ingredients

1. 2 tbsp cold-pressed rapeseed oil
2. 3 onions, chopped (about 340g)
3. 3 x 400g cans chickpeas, don’t drain off the liquid
4. 3 large cloves garlic, finely grated
5. 1 red chilli, seeded and chopped
6. 2 tsp ground coriander
7. 1 tsp cumin seeds
8. 4 tsp vegetable bouillon powder
9. 1 aubergine, finely cubed (350g)
10. 2 tbsp tahini
11. 210g can chickpeas, drained
12. 100g cherry tomatoes, cut into quarters
13. 1 lemon, zested and half juiced
14. 15g parsley, finely chopped
15. 3 tbsp chopped mint leaves
16. smoked paprika, for dusting

Directions

Step 1

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.

Step 2

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.

Step 3

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.