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Chickpea soup with chunky gremolata


Chickpea soup with chunky gremolata

If you like hummus, you’ll love this low-calorie, gluten-free soup that provides an incredible four of your 5-a-day in each serving

Recipe details
Cooking-time Prep:15 mins Cook:30 mins
Serving Serves 4
Difficulty Easy


  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


Step 1

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.

Step 2

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.

Step 3

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.

Nutrition Facts

kcal : 470
fat : 19g
saturates : 2g
carbs : 45g
sugars : 10g
fibre : 18g
protein : 21g
salt : 0.21g


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