How To Make Spicy Harissa, Aubergine & Chickpea Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 medium aubergines, cut into cubes
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
-
Preheat the oven to 425°F (220°C). Place the cubed aubergines on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, or until golden brown and tender.
-
In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.
-
Stir in the harissa paste and tomato paste, and cook for an additional 2 minutes.
-
Add the roasted aubergine, chickpeas, and vegetable broth to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
-
Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful as the soup will be hot.
-
Serve the spicy harissa, aubergine & chickpea soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 250kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 36g
- Dietary Fiber : 10g
- Sugar : 12g
- Protein : 8g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
