Indian-Style Eggplant and Tomato Soup with Chickpeas and Naan

A few fragrant spices transform a classic tomato soup into an irresistible Indian meal. Just cook onion and eggplant in garam masala and cumin until fragrant, then simmer with chickpeas, stock and crushed tomatoes until wonderfully tender and flavoursome. Swirl in some tamarind puree and fresh coriander, dollop with yoghurt and serve with warm naan for the complete subcontinental experience.

Time: 30-40 minutes

Vegetarian

Ingredients:

• 40g Tamarind puree
• 1 large eggplant
• 1 onion
• Bunch of fresh coriander
• 2 garlic cloves
• 1 can of diced tomatoes
• 5g Garam Masala
• 1 can of chickpeas
• 3 vegetable stock cube
• 1 tsp ground cumin
• 1 1/2 tbs olive oil
• 1 tsp sugar
• Sea salt and pepper
• Boiling water
• Naan bread to serve
• Greek-style yoghurt to serve

Equipment:

• Medium saucepan and lid
• Medium frypan
• Potato masher

1. Prepare ingredients

Read through the recipe. Finely chop the onion. Crush or finely chop garlic. Coarsely chop the coriander leaves and stems, keeping them roughly separate. Rinse and drain the chickpeas. Put half the chickpeas in a bowl and lightly mash with a potato masher or fork. Cut the eggplant into 2cm chunks, put in a bowl and toss with the garam masala and ½ tsp salt.

2. Cook aromatics

Heat 1½ tbs olive oil in a medium saucepan over medium heat. Cook the onion and garlic, stirring occasionally, for 3 mins or until softened. Add the coriander stems and 1 tsp cumin** and cook for 1 min or until fragrant. Add the eggplant and cook, stirring regularly, for 5 mins or until well coated in the onion mixture and starting to brown.

3. Make stock

Crumble 3 stock cubes** into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.

4. Cook soup

Add the stock, tomatoes, mashed and whole chickpeas to the eggplant mixture and bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 mins or until the eggplant is very tender.

5. Heat naan

Heat a medium frypan over medium heat. Cook the naan bread, one at a time, for 1-2 mins each side until soft and lightly browned. Keep warm.

6. Get ready to serve

Stir in the tamarind puree, 1 tsp sugar and half the chopped coriander leaves. Taste, then season with salt and pepper. Divide the soup among bowls and scatter over the remaining coriander. Serve with the yoghurt and warm naan bread.