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Burnt Aubergine, Tomato & Chickpea Soup



A delicous warming soup with smokey tones from the aubergine and harissa tomatoes. Crispy chickpeas and roast aubergine is used to garnish here, perfect served with some crusty bread.


Serves 4

3 aubergines

1x 400g can chickpeas, drained

2 banana shallots, finely sliced

250g cherry tomatoes

2 cloves of garlic, minced

2 tbsp harissa

1 tsp cumin

½ tsp dried mint

500ml veg stock

Small bunch of parsley, roughly chopped

Yoghurt, optional to serve


1. Place two of the aubergine over a burner, turning regularly until charred all over and the aubergine are soft and cooked through. Leave to cool slightly before peeling off the skin. Roughly chop the flesh and place in a bowl.

2. Preheat the oven to 180C fan and line a baking tray with baking paper. Slice the remaining aubergine into 1cm cubes. Place on the tray with 1/3 of the chickpeas, toss in olive oil and seasoning. Roast for 30 minutes until the aubergine is cooked and caramelised and the chickpeas are crispy.

3. Heat a deep pan over a medium heat with a drizzle of oil. Add the shallots and cook until soft and caramelised. Add the tomatoes, garlic, harissa and spices. Cook for 10 minutes until the tomatoes have broken down and released their juices, you can give them a squish with a spatula. Add the veg stock and bring to simmer until slightly reduced.

4. Add the smoked aubergine flesh to the pan and blend everything until smooth. Divide between bowls and top with the roast aubergine and chickpea mix and a scattering of parsley. Add a spoon of yoghurt and drizzle with extra olive oil or chilli oil to serve if you’d like.


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