Chickpea Soup with Chunky Gremolata

• cold‑pressed rapeseed oil↗2 tbsp
• onion↗3

  chopped (about 340 g)

• chickpeas↗3 x 400g cans

  do not drain the liquid

• garlic↗3 large cloves

  finely grated

• red chili↗1

  seedless, sliced

• ground coriander↗2 tsp
• cumin seeds↗1 tsp
• vegetable stock powder↗4 tsp
• eggplant↗1

  finely diced (350 g)

• tahini↗2 tbsp
• canned chickpeas↗210g g

  drain liquid

• cherry tomatoes↗100g g

  quartered

• lemon↗1

  zest and half the juice

• parsley↗15g g

  finely chopped

• mint leaves, sliced3 tbsp
• копчена паприка↗

  для посипання

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large skillet and sauté the onion for 10 minutes until soft. Add the 3 cans of chickpeas to the pan and stir in the 2 grated garlic cloves, chili, coriander and cumin together with the stock powder, eggplant and 1½ cans of water. Cover and simmer 15–20 minutes until the eggplant is soft, then remove from heat, add tahini and blend with an immersion blender until smooth.

2. 2

   Meanwhile, prepare the gremolata. Transfer a small can of chickpeas into a bowl, add the tomatoes, lemon zest and juice, parsley and mint together with the remaining oil and garlic.

3. 3

   If you follow our Healthy Eating Plan, pour half the soup into two bowls or large bottles, add or pack half of the gremolata and sprinkle smoked paprika. Cool and store the remaining soup in the fridge for another day as planned. Reheat the soup in a skillet or microwave before serving.