This is an easy, nutritious, filling soup. 30 minutes. No hassle. Helps to have a blender.
You will need:
2 cloves garlic
1 can chick peas
1 vegetarian stock cube
750 ml boiling water
harissa, salt, pepper and olive oil
garnish optional (shown with coriander)
Cut up the aubergine and place on a baking tray with the washed chick peas. Season with olive oil, salt, pepper and olive oil. Cook approx 20 minutes on 180 degrees celsius.
Meanwhile, in a soup pot, cut up onion and garlic. sauté over medium heat with salt, pepper, olive oil and harissa. When onions are transparent, cut orange and squeeze the entire juice of orange into pot with a small part of the zest. Add the crumbled stock cube and 750ml water. When ready, tip in the aubergine an chick peas (set aside 1/2 cup chick peas for top of soup if you so desire). Boil for a minute, then reduce heat.
Shove all of this into your blender for a quick pulse, serve with the chickpea and herb garish. Add more harissa to taste.