Roasted Harissa Aubergine & Orange Soup | Abel & Cole
Roasted Harissa Aubergine & Orange Soup
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Prep: 10 mins
Cook: 20 mins
Roasted aubergine lends its nutty, smoky flavour and velvety texture to this soup, spiked with a pinch of spicy harissa and a twist of tangy orange, and topped with golden roasted chickpeas.
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320 kcal
(per portion)
Ingredients you'll need
  • 1 aubergine
  • 400g tin of chickpeas
  • A pinch or two of harissa
  • 1 onion
  • 2 garlic cloves
  • 1 vegetable stock cube
  • 1 orange
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp oil
  • 750ml boiling water
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the top off the aubergine and slice the aubergine into small chunks. Pop in a roasting tin. Drain the chickpeas and rinse well. Shake dry and tip roughly 1/3 into the roasting tin (save the rest for a bit later). Sprinkle over a pinch of harissa (it’s spicy, so use a small pinch to start with unless you like things really hot) along with a little salt and pepper. Drizzle over 1 tbsp oil and toss together. Roast for 20 mins, till the aubergine is soft.

  • 2.

    Meanwhile, peel and chop the onion. Peel and crush or finely chop the garlic cloves. Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the chopped onion and garlic. Sprinkle in a pinch of harissa (remember, it’s spicy) and a little salt and pepper. Cook gently for 3-4 mins, till slightly softened.

  • 3.

    Stir in the remaining chickpeas and crumble in the stock cube. Pour in 750ml boiling water. Return to the boil, then reduce to a simmer and cook for 15 mins. Grate the zest off the orange.

  • 4.

    Slide the roast aubergine into the soup pan and squeeze in the orange juice. Use a stick blender to whiz into a smooth soup. No stick blender? Pour the soup into a blender (in batches if necessary) and blitz. Have a taste and add more salt and pepper if needed.

  • 5.

    Ladle the soup into bowls and finish with the roast chickpeas and the orange zest.

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