Spicy harissa, aubergine & chickpea soup

• onion↗1

  chopped

• olive oil↗1 tbsp tbsp
• harissa↗2 tbsp tbsp
• aubergines↗2

  diced

• can chopped tomato400g g
• can chickpea↗400g g

  drained

• coriander2 tbsp tbsp

  chopped

Step-by-step instructions

1. 1

   Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.