Moroccan Chickpea & Aubergine soup

Moroccan Chickpea & Aubergine soup

A frugal soup that is very warming and utterly delicious. A great soup in the autumn and winter.

Ingredients

• 2tbsp cold pressed rapeseed oil
• 1 onion, finely chopped
• 4 cloves of garlic finely chopped
• 1 large mild red chilli, finely diced

• Spices
• ½ tsp turmeric:
• ¼ tsp ground cinnamon:
• 1 tsp ground cumin;
• 1 tsp Paprika;
• ¼ tsp ground white pepper.

• 1 Aubergine cut into rounds then 1cm dice
• 5-6 sun dried tomatoes, finely sliced
• 1x400g tin of chopped tomatoes
• 1x400g tin of chickpeas
• 500ml vegetable stock
• Large handful of chopped coriander, stalks and all
• A handful of mint leaves, picked from the stalks and shredded
• Salt & Pepper to taste

Cooking method

1. In a saucepan, heat the oil and then add the onions and garlic and cook over a medium heat for 6-7 minutes stirring occasionally until golden and softened

2. Add the diced chilli and then the spice mix, stir well until combined.

3. Chop the aubergine and add into the spiced oil, turn around well in the pan until coated with the spices.

4. Add in the sun dried tomatoes, tinned tomatoes, chickpeas and vegetable stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes

5.  Finally check the seasoning, add salt and pepper if required, add the fresh herbs and serve