CHICKPEA SOUP WITH CHUNKY GREMOLATA

Chickpea soup with chunky gremolata image

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

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 16

Ingredients

2 tbsp cold-pressed rapeseed oil
3 onions , chopped (about 340g)
3 x 400g cans chickpeas , don't drain off the liquid
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 (350g)
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

Steps:

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.
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.
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.

Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 0.21 milligram of sodium