Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup
Ingredients
1 onion chopped
1 tbsp olive oil
2 tbsp harissa
2 aubergines diced
400g can chopped tomato
400g can chickpea drained
2 tbsp coriander chopped
Instructions
1Soften onion in olive oil in a large saucepan. Add harissa and cook for 2 mins, stirring. Add aubergines and coat in the harissa. Add tomatoes, chickpeas and 500ml of water. Bring to the boil and simmer for 30 mins. Stir through the coriander, season and serve.
