Name: Chickpea soup with chunky gremolata
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Chickpea soup with chunky gremolata

1. 2 tbsp cold-pressed rapeseed oil

2. 3 onions , chopped (about 340g)

3. 3 x 400g cans chickpeas , don't drain off the liquid

4. 3 large cloves garlic , finely grated

5. 1 red chilli , seeded and chopped

6. 2 tsp ground coriander

7. 1 tsp cumin seeds

8. 4 tsp vegetable bouillon powder

9. 1 aubergine , finely cubed (350g)

10. 2 tbsp tahini

11. 210g can chickpeas , drained

12. 100g cherry tomatoes , cut into quarters

13. 1 lemon , zested and half juiced

14. 15g parsley , finely chopped

15. 3 tbsp chopped mint leaves

16. smoked paprika , for dusting

How to cook deliciously - Chickpea soup with chunky gremolata

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.