Instructions

1. Barbecue the aubergine, onion and pepper, then put them in a bowl, cover and cool. Chill in the fridge until you’re ready to make the soup.
2. Preheat the oven to 180°C.
3. Rinse the tomatoes and put them in a roasting dish. Tuck the garlic cloves and chilli (if used) between them. Drizzle them with the olive oil, dust with the oregano and spices, then season with salt & pepper. Roast in the oven for 25-30 minutes until the tomatoes are tender.
4. Transfer the roasted tomatoes and their cooking jus to a saucepan. Remove and discard the skin of the garlic cloves. Remove the stem, seeds and skin of the chilli. Add the garlic and chilli flesh to the pan. (Alternatively you can chill or freeze this until you’re ready to make the soup).
5. Take the barbecued vegetables out of the fridge. Scoop out the flesh of the aubergine, add this to the saucepan.
6. Discard the skin, stem and seeds of the red pepper. Add the flesh to the saucepan.
7. Discard the skin of the onion, then add the onion flesh to the pan.
8. Bring the sauce to a simmer. Add the parsley, then whiz it until you get a smooth sauce, using a stick blender.
9. Add the vegetable stock.
10. Add the drained chickpeas and your chosen greens. Bring to the boil, cover and cook for 5 minutes.
11. Taste and season with salt & pepper if needed.
12. Stir in the chopped parsley, then serve.