Spicy harissa, aubergine & chickpea soup recipe | Good Food
Use a spoonful of hot, peppery North African chilli sauce as the base for this chunky, low-fat vegetable soup, from BBC Good Food.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Stove
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
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