Chickpea soup with chunky gremolata - Master recipes

Ingredients

• 2 tbsp cold-pressed rapeseed oil -
• 3 onions , chopped (about 340g) -
• 3 x 400g cans chickpeas , don't drain off the liquid -
• 3 large cloves garlic , finely grated -
• 1 red chilli , seeded and chopped -
• 2 tsp ground coriander -
• 1 tsp cumin seeds -
• 4 tsp vegetable bouillon powder -
• 1 aubergine , finely cubed (350g) -
• 2 tbsp tahini -
• 210g can chickpeas , drained -
• 100g cherry tomatoes , cut into quarters -
• 1 lemon , zested and half juiced -
• 15g parsley , finely chopped -
• 3 tbsp chopped mint leaves -
• smoked paprika , for dusting -